+SF +GF
Morisqueta is a Mexican rice and bean dish topped with a deliciously spiced tomato sauce. I like to bulk mine up a little bit more by adding some green bell pepper and a spoonful of cashew crema for good measure. —CS
SERVES 3
2 tsp (10 ml) olive oil, divided, plus extra to reheat
1 cup (188 g) dry long-grain rice, thoroughly rinsed
1½–2 cups (355–470 ml) vegetable broth, depending on how firm you like your rice
1 large green bell pepper, cored and diced
1½ cups (256 g) cooked pinto beans or black beans
Thinly sliced scallion
Chopped fresh cilantro
Cashew Crema cold (will be firm) or left out of the refrigerator for about 15 minutes (will be thinner)
Place 1 teaspoon of the oil in a large pot or use a rice cooker. Add the rinsed rice and broth. Cook the rice according to the directions on the package, and then let it stand covered for 10 minutes. Fluff. You can make the rice ahead and reheat it in a little bit of oil, fried rice–style, or you can eat it immediately. Just be sure to refrigerate it promptly once it’s cool enough, and store it in an airtight container for up to 3 days.
Place the remaining 1 teaspoon oil in a large skillet. Cook the bell pepper until just tender but still crisp. Add the beans and cook to heat through, about 3 minutes. Stir occasionally. If the rice was refrigerated, reheat it in a bit of oil to heat it through, and add the bean mixture to it once heated. Otherwise, use the still-warm rice by folding it into the beans.
Serve with the sauce, scallion, cilantro and crema.