Spanish Bibimbap *

4 servings instant brown rice, cooked
Olive Oil
1 teaspoon ground cumin
3 garlic cloves, minced
3/4 teaspoon kosher salt
1 (15 oz) can black beans, undrained
1 Tbsp chopped chipotle chiles, canned in adobo sauce
1 cup chopped cherry tomatoes
1/3 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 1/2 Tbsp fresh lime juice
1 jalapeno pepper, seeded and finely chopped
1 1/3 cups very thinly sliced red cabbage
3 oz queso fresco, crumbled
1 ripe avocado, peeled and sliced

Heat skillet over medium heat.  Add 1 1/2 Tbsp olive oil to pan; swirl to coat.  Ad cumin and garlic; cook 1 1/2 minutes, stirring frequently.  Stir in rice and 1/4 teaspoon salt.  Partially drain black beans.  Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat and simmer 5 minutes.  Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 Tbsp lime juice, and jalapeno.  Toss to combine.  Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice and cabbage; toss well.  Divide rice mixture evenly among 4 shallow bowls.  Divide bean mixture, tomato mixture, cabbage mixture, cheese and avocado evenly over rice.

Serves 4