Imagine you can have the most flavorful Buddha Bowl. Made with fresh avocados, ripe but firm tomatoes, finely julienned red onion, fresh cilantro leaves, hard-boiled eggs, all served over a bed of the most flavorful black beans and rice, tossed with a few drops of extra virgin olive oil and a pinch of coarse sea salt. Well, that’s today’s recipe: a Latin Buddha Bowl.
A few years ago, researching about moros y cristianos (Moors and Christians, the beautiful metaphor Cubans use to name one of the most iconic dishes of their cuisine) I learned that in Cuba, black beans and rice were not an everyday food (like they were in Venezuela, Colombia and other Caribbean countries) but a dish for special occasions.
Black beans and rice, the Cuban way, are so delicious they are a staple in my kitchen. They involve work, though. You have to soak and cook the black beans, chop all the ingredients for the sofrito, cook the sofrito, combine everything with the rice and manage to cook it until everything is al dente.
My 17-year old boy, who in a year will be leaving for college says, with some honest concern, he’ll never be able to have black beans and rice unless he comes home.
Not anymore. The reason: Vigo Black Beans & Rice. Those are Moors and Christians, arroz con frijoles negros with the distinctive Cuban flair, made easy. And when I say easy, I mean it. You just have to boil 3 ¼ cups of water, add the beans and rice and cook them covered for 25 minutes, to have the perfect side dish. Bingo!
Those are the Moors and Christians I used to create my Latin Buddha Bowl with all the freshness on top. Because I wanted to have a full meal including protein, I added hard boiled eggs, along with the sliced tomatoes, avocados, jalapeños and cilantro. You can add your favorite protein and veggies too.
I choose Vigo Black Beans & Rice because they are the closest in flavor and texture to my black beans and rice from scratch (but without the hustle). However, there are other varieties of Vigo seasoned rice that are worth trying, like the Vigo Mexican Rice with corn, the fresh and zesty Vigo Cilantro Lime Rice, and the Vigo Red Beans & Rice with a creole seasoning. As you can see, variety is the spice of life!
Vigo Foods, including all the seasoned rice, Vigo Saffron, and Vigo Italian Style Seasoned Bread Crumbs, are available at your local Publix as well as at other retailers. You can also Shop Vigo’s Online Store.
More good news: Vigo is giving away an amazing box full of flavor and goodies, with a $50 value. To participate to win, leave a comment letting us know which 3-4 Vigo combos would make your next dinner iconic, yet convenient! The winner will be selected at random! Please check the rules here.
Latin Buddha Bowl
- 1 8 oz. package of Vigo Black Beans & Rice
- 3 ¼ cups of boiling water
- Vigo Extra Virgin Olive Oil
- ¾ cup of beefsteak tomato sliced
- 1/3 cup of red onion finely julienned
- 1 avocado sliced
- ½ cup of fresh cilantro leaves
- 4 eggs hard/boiled
- 2 tablespoons of jalapeño pepper finely sliced
- Coarse sea salt
- Add the package of Vigo Black Beans & Rice to the boiling water, add one teaspoon of Vigo Extra Virgin Olive Oil and stir while boiling for one minute.
- Reduce the heat to low, cover and cook for 25 minutes.
- Serve the Black Beans & Rice in 4 bowls and let cool down.
- Evenly distribute the tomatoes, onion, avocados, jalapeño, cilantro and eggs, over the Black Beans & Rice.
- Sprinkle a few drops of olive oil and if you wish, season with a pinch of salt.
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