Brown Rice and Beans with Ginger Chile Salsa

By nancytripp

by Mary-Frances Heck

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)

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from epicurious.com

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.