Brown Rice And Beans With Ginger Chile Salsa
This savory and satisfying black bean and rice dish is bursting with flavors. The hearty black beans are cooked to perfection with aromatic spices, creating a rich and comforting texture. The fluffy brown rice is seasoned just right and topped with a zesty jalapeño salsa that adds a bright and tangy kick to every bite. Creamy avocado and crumbled cheese add a creamy and salty contrast, making this meal a well-rounded and delicious option for any occasion. Warm and inviting, this dish is sure to become a new favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 2 olive oil, divide
- 1 medium onion, chopped, divided
- 1 brown rice
- Kosher salt
- 1/2 coarsely chopped fresh cilantro, divided
- Freshly ground black pepper
- 1 ground coriander
- 1 ground cumin
- 2 15-ounce cans black beans, rinsed
- 1 low-sodium vegetable broth or water
- 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
- 1 garlic clove
- 1 chopped peeled ginger
- 1 finely grated lime zest
- 1/4 fresh lime juice
- 1 avocado, halved, pitted, chopped
- 1/4 crumbled Cotija cheese or feta
- Lime wedges (for serving)
Instructions
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.
- Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.
- While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 1/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.
- Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.
- Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
- Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.
Yield
4 servings
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