Miso Corn Chard Rice Skillet With Black Beans

31 min · 4 servings · dinner · intermediate · summer

An Asian-inspired fried-rice-style skillet with miso, summer corn, greens, smoky beans, sesame, and lime.

Ingredients

• 4 cups Green Cilantro Rice↳ Make it: Green Cilantro Rice
• 2 cups Adobo Black Beans and Charred Corn↳ Make it: Adobo Black Beans And Charred Corn
• 1 bunch Swiss Chard, stems sliced and leaves chopped
• 2 tbsp Miso Paste
• 1 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Vegetable Oil
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 cups Snap Peas, halved
• 1 whole Lime, juiced
• 2 tbsp Sesame Seed, toasted
• 4 whole Green Onion, thinly sliced

Steps

1. Sauce: Whisk miso paste, soy sauce, sesame oil, and lime juice until smooth and salty-tangy.
2. Aromatics: Heat vegetable oil in a large skillet over medium-high heat. Add swiss chard stems and cook until lightly browned, about 3 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds.
3. Crisp Rice: Add green cilantro rice and press it into the skillet. Let it sit undisturbed until the bottom crisps in patches, about 4 minutes, then toss.