Recipe Details

Ingredients

• 2 tablespoons olive oil

• 1 cup chopped white onion

• 6 garlic cloves, crushed

• 1 medium New Mexico chile, stem and seeds removed

• 1 ½ cups unsalted vegetable broth

• 2 (20 ounce) cans green jackfruit in brine, rinsed and shredded

• 1 teaspoon chili powder

• ½ teaspoon kosher salt

• ½ teaspoon ground pepper

• 1 bay leaf

• 3 cups hot cooked brown rice

• 2 cups thinly sliced iceberg lettuce

• 1 ⅓ cups chopped plum tomatoes (about 3 medium)

• 1 cup unsalted canned black beans, rinsed

• ½ cup chopped fresh cilantro

• 1 lime, quartered

Description

1. Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and chile; cook, stirring occasionally, until the onion is tender and browned, about 6 minutes. Add broth; increase heat to high and bring to a boil. Partially cover and reduce heat to medium. Cook until the chile is tender, about 10 minutes. Transfer the mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening and process until very smooth, about 45 seconds. (Use caution when blending hot liquids.)

2. Return the chile sauce to the saucepan; add jackfruit, chili powder, salt, pepper and bay leaf. Bring to a simmer over medium-high heat. Reduce heat to medium-low, partially cover and cook until slightly thickened, 6 to 8 minutes. Discard the bay leaf.

3. Place 3/4 cup rice in each of 4 shallow bowls. Top each with 3/4 cup jackfruit mixture, 1/2 cup lettuce, 1/3 cup tomatoes, 1/4 cup beans and 2 tablespoons cilantro. Serve with lime wedges.