Black Beans and Rice Cazuela with Garden Vegetables

ServingsPortion SizePrep TimeStart to Finish TimePreparation Rating
410 ounces101 hrMedium
Ingredients
MeasurementIngredientCut or specific
2 PackagesSeeds of Change® Cuban Style Rice
1 Large red pepper
1/4 CupOlive oil(Divided use)
1 Medium red onionDiced
2 Medium (about 12 ounces total) zucchiniHalved lengthwise and cut into 1/4-inch slices
To tasteSalt
1 to 2 TablespoonsMexican Hot Sauce (try Tamazula)
6 OuncesGoat cheeseCrumbled
For the crumb topping:
1/2 Cupcoarse bread crumbs
1/4 TeaspoonSmoked paprika
1 TablespoonOlive oil

Directions

  1. Cook the rice. In a large (4-quart) saucepan, mix the rice and the seasoning package that comes with the rice with 3 1/4 cups water. Bring to a boil and cover. Reduce the heat to low and simmer for 25 to 30 minutes, until the water has been absorbed. (Stir several times during the cooking process to ensure that the seasoning is well combined with the rice.) Remove from the heat and let rest for 10 minutes, covered. Scrape into a large bowl.
  2. Roast the red pepper. Roast the red pepper directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flame, about 10 minutes for the broiler. Cover with a towel and let stand 5 minutes. Rub off the blackened skin then pull out the stems and seed pods. Rinse briefly to remove any stray seeds and bits of skin. Chop into 1/2-inch pieces and scrape into the bowl with the rice.
  3. Finish the rice mixture. In a large (10-inch) skillet, heat 2 tablespoons of the oil over medium high. When hot, add the onions and stir regularly until the onions are richly browned, about 10 minutes. Scoop in the zucchini and continue cooking until the zucchini has browned around the edges and softened, about 10 minutes more. Add to the rice mixture, along with 1 teaspoon salt, 2 tablespoons olive oil and the hot sauce. Gently mix. Allow the mixture to cool, then stir in the goat cheese. Divide the rice mixture between 4 cazuelas or gratin dishes.
  4. Make the crumb topping and bake. Heat the oven to 400 degrees. In a small bowl, combine the panko crumbs, paprika and the remaining 1 tablespoon olive oil. Sprinkle this mixture over the top of each cazuela. Place the cazuelas on a rimmed baking sheet and slide into the oven. Bake until heated through, about 30 minutes. Serve immediately.

Quick Tips

Gardening Tips: Sweet red Orion bell peppers will add great crunch and color to this dish. Grow your own outside in the summer months but peppers can be covered or grown in greenhouses when the weather cools.
Gardening Tips: In warm weather months, try growing fresh Dark Star zucchini for this dish.

Nutritional Information
Serving Size413g
Servings4
Calories Per Serving680
Calories from Fat300
Total Fat33g (51% DV)
Saturated Fat12g (60% DV)
Cholesterol35mg (12% DV)
Sodium1420mg (59% DV)
Total Carbohydrates73g (24% DV)
Dietary Fiber9g (36% DV)
Sugars8g
Protein21g
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Recipe created exclusively for Seeds of Change by award-winning chef-restaurateur and "Top Chef Masters" season one winner Rick Bayless.