Simple Rice and Beans

• 180 g (180 g cooked brown rice) — Cooked long-grain brown rice
• 140 g (140 g canned black beans, drained and rinsed) — Low-sodium canned black beans, drained and rinsed
• 60 g (1/4 cup (60 g) tomatillo salsa verde) — Tomatillo salsa verde
• 60 g (60 g peeled, pitted avocado, diced) — Avocado
• 30 g (2 tbsp (30 g) potable water) — Potable water

Method

1. 1Rinse the black beansRinse the black beans under cool water for 20 seconds, drain thoroughly, and weigh 140 g.45 secLook for: No canning liquid remains and the beans are intact.Safety: Refrigerate unused beans promptly.
2. 2Start the hot baseAdd the rice, beans, and all 30 g water to a skillet over medium heat and spread them into an even layer.45 secLook for: Rice and beans are evenly mixed and the water reaches the skillet base.Safety: Use only previously refrigerated cooked rice.
3. 3Steam rice and beansCover the skillet and cook for 2 minutes, opening once to stir from the bottom.2 min · 165°FLook for: Rice and beans are steaming and reach 165°F.Safety: Reheat rice and beans to 165°F.
4. 4Add the salsa verdeUncover, add all salsa verde, and fold it through the hot rice and beans for 45 seconds.45 secLook for: The salsa coats the grains and beans without a watery pool.Safety: Hot salsa can spit; stir carefully.
5. 5Dice the avocadoCut the avocado flesh into 1.5 cm pieces while the skillet heats, keeping every piece for the bowl.1 minLook for: The avocado is evenly diced and free of peel and pit.Safety: Use a stable board and discard the pit safely.
6. 6Build the bowlTransfer all hot rice and beans to one bowl, scatter the diced avocado across the top, and serve immediately.30 secLook for: The complete bowl contrasts hot salsa-coated rice and beans with cool avocado.Safety: Do not leave the finished bowl at room temperature for more than 2 hours.