Chili-Rubbed Scallops with Cuban Black Beans + Brown Rice

Chili-Rubbed Scallops with Cuban Black Beans + Brown Rice

Scallops rubbed with smoky, spicy chili powder served with healthy Cuban-style black beans and brown rice, and garlicky sautéed spinach.

Phew! That was a long title. Have you ever made something that you KNOW is good…like you can just HEAR your mom saying “Daaaamn. You made that?!” Yeah, that’s how I felt when I made this recipe.

#bawse

Be not afraid. I promise, it’s not as complicated as it sounds. I pride myself on keeping things easy around here. And when a recipe is not so easy, I’ll let you know. Deal? Ok! Ok, so here’s what we got!

We’ve got some scallops rubbed in smoky, spicy chili powder. Mmm. We’ve got some sautéed spinach. A little bit of garlic, a little bit of olive oil and oh baby. So yum. Oh yeah and we can’t forget the very BEST part of this recipe – the congri!

What’s congri? I’m glad you asked. :)

Congri [kon-gree] is Cuban-style rice and beans. Another name for it is Moros y Cristianos. Essentially you cook the black beans first, add the white rice and then add onion, green peppers, garlic, cooking wine, spices, and sometimes BACON. Yes, you heard that correctly. I said bacon. Cubans know what’s up!

For years, this was my favorite rice EVER. For obvious reasons, right? I mean, I don’t even like bacon that much but with congri… GIMME ALL THE RICE.

After my turmeric arroz con pollo recipe turned out so surprisingly delicious (using basmati brown rice instead of white rice), I wanted to do the same test using brown rice instead of white rice to make this congri.

That arroz con pollo was so flavorful and filling but never made me feel bloated or too full to move. You know that “I need to unbutton my pants” feeling. Hate! I love when food makes you feel GOOD. So, that was the goal with this test. I think I succeeded!

In summary…

  • Brown rice is mixed with the black beans and other spices.
  • The scallops are rubbed with chili powder then seared  to perfection and finally,
  • Spinach is sautéed with garlic and olive oil and well, you can only imagine the flavor explosion of this entire dish!

Ok, enough babble. If you want to keep seeing these kinds of tests come to life, let me know!

I love comments, leave me some love below!

Making these Chili-Rubbed Scallops with Cuban Black Beans + Rice for dinner tonight! #asassyspoonClick To Tweet
5 from 2 votes
Scallops rubbed with smoky, spicy chili powder served with healthy Cuban-style black beans and brown rice, and garlicky sautéed spinach.
Print
Chili-Rubbed Scallops with Cuban Black Beans + Brown Rice
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 

Scallops rubbed with smoky, spicy chili powder served with healthy Cuban-style black beans and brown rice, and garlicky sautéed spinach.

Servings: 4 servings
Author: Jamie Silva
Ingredients
Cuban-style Black Beans + Rice
  • 1 tablespoon olive oil
  • 1/2 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup uncooked basmati brown rice
  • 1 oz can low-sodium black beans 15 oz can
  • 1 3/4 cups water
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 bay leaf
  • salt and pepper to taste
Sautéed Garlic Spinach
  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 4 cups spinach
Chili-rubbed Scallops
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 8 large scallops
Instructions
Cuban-style Black Beans + Rice
  1. On medium heat, add olive oil to a saucepan or pot. Add onions, peppers and garlic and saute for about 5 minutes. Add rice, can of beans with liquid, water, cumin, oregano, bay leaf, salt and pepper. Cover, reduce heat to simmer, and cook for 40 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 40 minutes, remove from heat. Keep the lid on for another 10 minutes. Fluff with a fork.
Sautéed Garlic Spinach
  1. On medium heat, add olive oil to a pan. Add the garlic and stir then add the spinach and stir until wilted.
Chili-rubbed Scallops
  1. Pat scallops dry with paper towel. In a bowl, add chili powder and toss (or rub chili powder on) all scallops making sure they are all covered. On medium heat, add olive oil to a nonstick skillet. Add scallops to the skillet. After 3 minutes, flip each scallop over. After 3 minutes on each side, they should have a reddish brown exterior and an opaque inside. Transfer to a plate and serve immediately.

I hope you make this and you absolutely LOVE it!

 


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Scallops rubbed with smoky, spicy chili powder served with healthy Cuban-style black beans and brown rice, and garlicky sautéed spinach.

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