Brazilian Black Bean and Collard Rice Bowls

Ingredients

• 1 1/2 cups long-grain white rice, rinsed
• 3 tablespoons olive oil, divided
• 5 garlic cloves, finely chopped, divided
• 2 1/4 cups water
• 1 teaspoon kosher salt, divided
• 1 medium yellow onion, chopped
• 2 cans black beans, 15 ounces each, drained and rinsed
• 1/2 cup low-sodium vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1 large bunch collard greens, stems removed and leaves thinly sliced
• 1/2 cup toasted cassava flour or prepared farofa
• 2 oranges, cut into wedges
• 3 scallions, thinly sliced

Steps

1. Heat 1 tablespoon olive oil in a saucepan over medium heat. Cook one-third of the garlic for 30 seconds. Add the rice, water, and 1/2 teaspoon salt, bring to a boil, cover, and cook on low according to the rice package directions.
2. Heat 1 tablespoon olive oil in a second saucepan over medium heat. Add the onion and cook for 5 minutes. Stir in another third of the garlic, the smoked paprika, and cumin for 30 seconds.
3. Add the black beans, broth, bay leaf, and 1/4 teaspoon salt. Simmer uncovered for 12 to 15 minutes, mashing a small spoonful of beans to lightly thicken the broth.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the remaining garlic and collards and cook for 4 to 5 minutes until bright green and tender. Season with the remaining 1/4 teaspoon salt.
5. Remove the bay leaf from the beans and fluff the rice. Taste each component and adjust the seasoning.
6. Build four bowls with rice, beans, and collards. Add cassava farofa, orange wedges, and scallions.

Allergen note: The bowls are vegan. Check packaged farofa and broth labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.