- 4
- 20 mins
- 50 mins
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped, divided
- 1 cup brown rice
- Kosher salt
- 1/2 cup coarsely chopped fresh cilantro, divided
- Freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 15-ounce cans black beans, rinsed
- 1 cup low-sodium vegetable broth or water
- 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
- 1 garlic clove
- 1 tablespoon chopped peeled ginger
- 1 tablespoon finely grated lime zest
- 1/4 cup fresh lime juice
- 1 avocado, halved, pitted, chopped
- 1/4 cup crumbled Cotija cheese or feta
- Lime wedges (for serving)
Preparation
Step 1
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 2/3 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.
NUTRITIONAL INFO Per serving: 360 calories, 16 g fat, 16 g fiber