Brazilian Brothy Black Bean Rice with Roasted Squash, Collard Greens, and Crispy Minas Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the squash with 15 ml (1 tbsp) olive oil, sweet paprika, cumin, 3 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Spread on a baking sheet and roast for 25 minutes, stirring once halfway through, until tender and browned on the edges.

2. 2

   While the squash roasts, place the Minas cheese cubes in a nonstick skillet over medium heat. Cook for 4 to 6 minutes, turning carefully, until golden and crisp on the outside. Transfer to a plate and set aside.

3. 3

   In a wide pot, heat 15 ml (1 tbsp) olive oil over medium heat. Sauté the onion with 10 g of the chopped garlic for 3 to 4 minutes until translucent.

4. 4

   Add the white rice and cook for 1 minute, stirring so it is well coated. Stir in the cooked black beans, hot broth, bay leaf, 3 g (1/2 tsp) salt, and the remaining black pepper. For a slightly thicker broth, add 120 ml (1/2 cup) of the bean cooking liquid as well.

5. 5

   Bring to a gentle boil, reduce the heat, and cook partially covered for 18 to 20 minutes, stirring once or twice, until the rice is tender and the mixture is brothy. If it dries out too much, add up to 120 ml (1/2 cup) hot water.

6. 6

   In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the collard greens and the remaining 5 g garlic. Sauté for 2 to 3 minutes with a pinch of salt, until the greens soften but keep their color.

7. 7

   When the rice is ready, remove the bay leaf. Stir in the lime zest, lime juice, half of the scallions, and half of the cilantro. Mix gently.

8. 8

   Serve the brothy rice in shallow bowls and top with the roasted squash, sautéed collards, and crispy cheese. Finish with the remaining scallions and cilantro. Serve immediately.