Brazilian Creamy Black Bean Rice with Roasted Squash, Minas Cheese and Crispy Onions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the squash with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, 1 g (1/4 tsp) black pepper, and the sweet paprika. Spread on a tray and roast for 25 minutes, turning halfway through, until golden and tender.

2. 2

   While the squash roasts, place half of the sliced onion in a bowl and toss it with the cassava flour and a pinch of salt to coat lightly.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the coated onion and cook for 8 to 10 minutes, stirring often, until golden and crisp. Transfer to a plate.

4. 4

   In a medium pot, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the other half of the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cumin, and cook 1 minute more until fragrant.

5. 5

   Add the rice to the pot and stir for 1 minute to lightly toast it. Add the cooked black beans with 120 ml (1/2 cup) of their liquid, the hot vegetable broth, the bay leaf, the remaining 4 g (2/3 tsp) salt, and 1 g (1/4 tsp) black pepper.

6. 6

   Bring the mixture to a 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 and creamy. If it thickens too much, add a little more hot water.

7. 7

   Turn off the heat. Remove the bay leaf and stir in the fine lime zest, 15 ml (1 tbsp) lime juice, and half of the chopped parsley. Adjust salt and pepper to taste.

8. 8

   Serve the creamy rice in shallow bowls. Top with the roasted squash, Minas cheese cubes, and crispy onion. Finish with the remaining parsley and, if desired, a few extra drops of lime juice.