Spicy Tex-Mex Farro Bowls

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• corn
  ½ cup
• farro
  ½ cup
• guacamole
  ½ cup
• lime
  1 unit
• long green pepper
  1 unit
• red onion
  1 unit
• salt
  ¼ tsp
• sour cream
  2 tbsp
• southwest spice blend
  2 tsp
• sugar
  ¼ tsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• medium pot
• small bowl
• baking sheet
• small bowl
• large pan

1. 

   1

   farro red onion sour cream long green pepper tomato lime guacamole tex-mex paste southwest spice blend cilantro corn butter salt black pepper sugar cooking oil

   farro: ½ cup, red onion: 1 unit, sour cream: 2 tbsp, long green pepper: 1 unit, tomato: 1 unit, lime: 1 unit, guacamole: ½ cup, tex-mex paste: 2 tbsp, southwest spice blend: 2 tsp, cilantro: ¼ cup, corn: ½ cup, butter: 1 tbsp, salt: ¼ tsp, black pepper: ¼ tsp, sugar: ¼ tsp, cooking oil: 1 tbsp
2. 

   2

   In a medium pot , combine farro, 3½%cup water, and a big pinch of salt. Bring to a boil and cook until farro is tender ⏱️ 25 minutes . If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
3. 

   3

   Wash and dry produce. Halve, deseed, and slice long green pepper into ½-inch strips. Halve, peel, and cut red onion into ½-inch-thick wedges; finely chop a few wedges until you have 1½%tbsp. Transfer chopped onion to a small bowl and set aside. Toss poblano and onion wedges on a baking sheet with a large drizzle of cooking oil, 2%tsp southwest spice blend, and a big pinch of salt and black pepper. Roast on top rack until deeply browned and tender ⏱️ 15 minutes .
4. 

   4

   Finely dice tomato. Finely chop cilantro. Zest and quarter lime. To bowl with chopped onion, stir in tomato, half the cilantro, juice from half the lime, half the lime zest, and a pinch of sugar. Season with salt and black pepper.
5. 

   5

   In a second small bowl , combine guacamole, sour cream, and a squeeze of lime juice. Season with salt and black pepper.
6. 

   6

   Drain corn, then pat dry with paper towels. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add half the corn, remaining southwest spice blend, and a pinch of salt. Cook, stirring, until tender and fragrant ⏱️ 2 minutes . It’s normal for corn to pop a bit while cooking.
7. 7

   Drain any water from farro if necessary. Stir in tex-mex paste, remaining lime zest, remaining cilantro, 1%tbsp butter, and a squeeze of lime juice until combined. Stir in corn and half the roasted veggies until combined. Divide farro between bowls. Top with remaining veggies, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.