September · weeknight
Rice bowl
September's rice bowl is built on two things you made once: a tray of roasted chiles and a jar of escabeche.
1 Pick a protein
- Mahi-mahi, leftover A big piece Flaked, cold or barely warmed.
- Ground beef picadillo, leftover A big spoonful Warmed in a pan, 2–3 minutes.
- Salsa verde chicken A big spoonful Warmed in its sauce.
2 Pick a flavor
- Pickled Escabeche + a little brine A spoonful of the jar with its brine. Crunch and acid. How to make the escabeche →
- Sweet and crisp Apple + lime + cilantro Shredded apple tossed with lime, salt, and cilantro. A slaw in thirty seconds.
- Green Salsa verde + cilantro A spoonful of salsa verde, cilantro leaves torn over the top.
You'll need
- About 1½ cups cooked rice
- Roasted chile strips
- Roasted delicata half-moons, if you have them
- Cilantro
- 1 lime
Plus your protein and your flavor.
Make it
Tap a step when it's done.
- If neededCook the rice if you need to.
- Warm your protein.
- Rice, chile strips, delicata, protein.
- FinishYour flavor on top.
- Lime last, and more cilantro than looks reasonable. If it tastes flat, it's missing the squeeze, not salt.
Leftovers
Pack it as tomorrow's lunch, with the flavor on the side.