Brown Rice and Beans with Ginger Chile Salsa |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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It's not traditional, but we love the heat that fresh ginger adds to salsa. 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) |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
6. Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.
7. Per serving: 360 calories, 16 g fat, 16 g fiber Nutritional analysis provided by Bon Appétit
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