Nitrate & Nitrite Free Pickled Jalapeño Mushroom Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, finely chopped
For the pickled jalapeños
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp salt
- 4 jalapeños, thinly sliced into rounds
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, finely chopped
- 3 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the mushrooms
- 2 tbsp olive oil
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 can (15 oz) black beans, drained and rinsed
For the chipotle crema
- ½ cup sour cream
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 avocados, halved, pitted, and sliced
- lime wedges (optional)
Instructions
- 1
Make the pickled jalapeños: Combine the white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Pour the hot brine over the sliced jalapeños in a heatproof jar or bowl and let them sit at room temperature for at least 20 minutes, until slightly softened and bright green.
- 2
Cook the rice: Combine the rice, 1 3/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
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