Ingredients
- 1 C unsweetened flaked coconut
- 1 1/2 C chicken broth
- salt & pepper
- 3 T butter, divided
- 3/4 C basmati or jasmine rice, cooked
- 1 small onion, small dice
- 1 poblano pepper, ribs removed, diced small
- 30 oz black beans drained & rinsed
- 1 t chili powder
- 1 t cumin
- 1 lime
- 1 green onions thinly sliced
- 1/2 C cilantro chopped
Preparation
Step 1
Preheat oven to 350 degrees. Bake coconut in a single layer on baking sheet 8-10 min or until toasted.
Bring broth, salt & pepper, butter a 1 C water to boil. Stir in rice. Cover and reduce heat to low. Cook 15-20 minutes or until rice is tender and water is absorbed.
Melt remaining 1 tablespoon butter in med saucepan over med heat. Add onion and poblano pepper and saute 5 min or until tender. Stir in black beans, chili powder, cumin and 3/4 C water. Cook over med low heat stirring occasionally 15 min.
Grate zest from lime. Squeeze juice from lime into bowl. Fluff rice with fork. Fold lime zest and juice, coconut green onions and cilantro into hot rice. Serve bean mixture over rice with desired toppings of lime wedges, sliced peppers.