Brown Rice And Beans With Ginger Chile Salsa Recipe

Name: Brown Rice And Beans With Ginger Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapenos 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)

Servings: persons

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 jalapenos 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)

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.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 1 medium onion, chopped, divided, 1 cup brown rice, Kosher salt, and more.

Yes, Brown Rice And Beans With Ginger Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brown Rice And Beans With Ginger Chile Salsa

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