Recipes
DIRECTIONS
Blend garlic, chiles, lime juice, honey, cumin, jalapeno, cilantro, and salt in a blender until smooth. Set aside and chill until ready to use.
In a small mixing bowl, mix together rice and cilantro; set aside. In a small saucepan, warm corn until thoroughly heated. In a separate saucepan, combine black beans with chopped onions, garlic powder, paprika, cumin, and black pepper. Stir and cook over low heat for 5 minutes to warm.
To serve: Place 1/2 cup of rice and 1/2 cup of black bean mixture in each bowl. Divide the rest of the ingredients between the two bowls in separate piles: corn; bell pepper; and chicken. Top with grapes, then finish with a drizzle of dressing.
Ingredients
Green Chile-Lime Dressing (Makes 3/4 cup)
1 garlic clove
1 (4-ounce) can diced green chiles
2 tablespoons fresh lime juice
1 teaspoon honey
1/4 teaspoon ground cumin
1/2 jalapeño, seeded, stemmed
1 tablespoon chopped fresh cilantro
Ground sea salt, to taste
1 cup cooked long grain brown rice
1 tablespoon chopped fresh cilantro
1/2 cup white corn kernels, fresh or frozen
1 (15-ounce) can reduced-sodium black beans with liquid
1 tablespoon chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon ground black pepper
1/2 cup diced red bell pepper
4 ounces grilled skinless chicken, diced (about 3/4 cup)
3/4 cup halved red California grapes
DIRECTIONS
Blend garlic, chiles, lime juice, honey, cumin, jalapeno, cilantro, and salt in a blender until smooth. Set aside and chill until ready to use.
In a small mixing bowl, mix together rice and cilantro; set aside. In a small saucepan, warm corn until thoroughly heated. In a separate saucepan, combine black beans with chopped onions, garlic powder, paprika, cumin, and black pepper. Stir and cook over low heat for 5 minutes to warm.
To serve: Place 1/2 cup of rice and 1/2 cup of black bean mixture in each bowl. Divide the rest of the ingredients between the two bowls in separate piles: corn; bell pepper; and chicken. Top with grapes, then finish with a drizzle of dressing.
Notes
Recipe created by Malena Perdomo, M.S., R.D., C.D.E. for the California Table Grape Commission.
This recipe may support a healthy immune system.
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe
Servings
Makes 2 bowls
Nutritional Information
Nutritional analysis per serving: Calories 410; Protein 39 g; Carbohydrate 70 g; Fat 3.5 g (4% Calories from Fat); Saturated Fat 1 g (5% Calories from Saturated Fat); Cholesterol 60 mg; Sodium 220 mg; Fiber 13 g.
