Brown Rice and Beans with Ginger Chile Salsa

Ingredients

• •2 tablespoons olive oil, divided
• •1 medium onion, chopped, divided
• •1 cup brown rice
• •1 to taste Kosher salt
• •½ cup coarsely chopped fresh cilantro, divided
• •1 to taste Freshly ground black pepper
• •1 teaspoon ground coriander
• •1 teaspoon ground cumin
• •2 cans black beans, rinsed
• •1 cup low-sodium vegetable broth or water
• •2 whole red jalapeños or Fresno or Holland chiles
• •1 clove garlic
• •1 tablespoon chopped peeled ginger
• •1 tablespoon finely grated lime zest
• •¼ cup fresh lime juice
• •1 whole avocado
• •¼ cup crumbled Cotija cheese or feta
• •1 to serve Lime wedges

Cooking Instructions

1. 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.

   50 min

2. 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.

   10 min

3. 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.

   5 min

4. 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.

   10 min

5. 5.

   Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.

   5 min

6. 6.

   Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

   5 min