Black Beans and Coconut-Lime Rice

By Moogie

The colors and flavors are what set this recipe apart from any other black bean recipe.

Ingredients

• Ingredients:
• 1 cup sweetened flaked coconut
• 1-1/2 cups chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter, divided
• 1-1/4 cups uncooked basmati rice
• 1 small onion, chopped
• 1 pablano pepper, divided
• 2 (15-ounce)cans black beans, drained and rinsed
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 lime
• 2 green onions, thinly sliced
• 1/2 chopped fresh cilantro

Preparation

Step 1

Directions:
1. Preheat oven to 350 degrees. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.

2. Bring broth, next 2 ingredients, 2 tablespoons butter, and 1 cup water to a boil in a 2-quart saucepan. Stir in rice. Cover, reduce heat to low, and cook 15 to 20 minutes or until rice is tender and water is absorbed.

3. Meanwhile, melt remaining 1 tablespoon butter in a medium saucepan over medium-high heat; add onion and poblano pepper, and saute 5 minutes or until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.

4. Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze juice from lime into bowl.

5. Fluff rice with a fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice. Serve bean mixture over rice with desired toppings.

6. Makes 6 servings.