Black Beans and Coconut-Lime Rice

By t1bishop

MAKES 6 SERVINGS HANDS-ON TIME:
3S MIN. TOTAL TIME: 48 MIN.
I was probably the only child sent Off to
college with packets of yellow rice mix
and canned black beans tucked into her
dorm room necessities. This is my latest
tropical version.

Ingredients

• 1 cup sweetened flaked coconut
• l 1/2 cups chicken broth
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. butter, divided
• l 1/4 cups uncooked basmati rice
• 1 small onion, chopped
• 1 poblano pepper, diced
• 2 (14-oz.) cans black beans, drained
• and rinsed
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 lime
• 2 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro
• Toppings: lime wedges, diced
• mango, sliced radishes, sliced fresh jalapeno peppers, sour cream

Preparation

Step 1

1. Preheat oven to 350. Bake coconut
in a single layer on a baking sheet 8 to
10 minutes or until toasted.
2. Bring broth, next 2 ingredients, 2
Tbsp. butter, and 1cup water to a boil
in a 2-qt. 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 Tbsp.
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.