Simple, But Tasty

By Caroline Clough in Food on Sep 8, 2006 2:28PM

Chicagoist has pangs, sometimes, of guilt. Guilt over not giving our readers more complicated, convoluted and fancy recipe ideas. Meals that would intimidate and impress you with our skills and make you wonder why we didn't have our own restaurant. But these pangs never last long. Perhaps due to our own taste sensibilities, time and budget or perhaps because we, too, would be intimidated by some of these recipes and where's the fun in that? The other day we made ourselves a little dinner, quick and easy but amazingly pleasing in the belly. It's perfect for a weeknight when time is of the essence (there are shows to watch, books to read and sleep to sleep) and a dinner that takes three hours to prepare is completely out of the question.

The main thing we'd like to share with you is the one part Picco de Gallo, one part guacamole topping we created out of thin air (or the vegetables around us if you're one of those people who need the magic spoiled). The other two elements of this dinner, beans and rice, are rather self explanatory.

What You Need (to serve 2-3 people)
1 can black beans
1 cup brown rice
2 cups chicken stock
2 ripe tomatoes (chopped)
1/4 cup white onion (chopped)
2 tablespoons cilantro (chopped)
1 small red pepper (chopped)
1 avocado
2 teaspoons lemon juice
salt

What You Do For The Hybrid Topping
1. In a medium sized bowl mix together the tomatoes, onion, cilantro and red pepper.
2. Gently add the avocado, removing its pit and skin.
3. Stir the ingredients together, gently mashing the avocado a bit ... but without smashing all the other ingredients.
4. Add the lemon juice and about 2 teaspoons of salt.

What You Do For The Rest
1. As you probably know, rice takes some time to cook. We'd reccommend that you start cooking the rice before you make the topping, it's an efficient use of time. We replaced the usual water for the rice with chicken stock and three tablespoons of salt.
2. Depending on the specific rice you use the liquid to grain ration may be slightly different. This is true for the cooking time as well. Just follow your own rice package's directions, with the exception of the chicken stock substitution.
3. When the rice has about ten minutes left, empty your can of beans into a small sauce pan. Cook over medium heat until bubbling, be careful not to burn the bottom of the pan.
4. Lastly, put all these things together. We prefer the rice on the bottom, beans next, perhaps a little cheddar cheese and then a good dollop of the topping. But whatever floats your boat.

Enjoy!