Brown Rice & Beans With Ginger Chile Salsa Recipe

Name: Brown Rice & Beans With Ginger Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. 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 tsp ground coriander; 1 tsp ground cumin; 2 15-oz cans black beans, rinsed; 1 cup vegetable broth or water; 2 red jalapenos chiles, stemmed, halved, seeded; 1 garlic clove; 1 Tbs. chopped peeled ginger; 1 Tbs. finely grated lime zest; 1/4 cup fresh lime juice; 1 avocado, halved, pitted, chopped; 1/4 cup crumbled feta cheese; Lime wedges (for serving)

Servings: persons

2 Tbs. 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 tsp ground coriander
1 tsp ground cumin
2 15-oz cans black beans, rinsed
1 cup vegetable broth or water
2 red jalapenos chiles, stemmed, halved, seeded
1 garlic clove
1 Tbs. chopped peeled ginger
1 Tbs. finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled feta cheese
Lime wedges (for serving)

1
Heat 1 Tbs oil in a medium saucepan over medium heat. Add 1/4 onion and cook until softened, 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 tender, 40-50 minutes.
2
Remove from heat. Let stand, covered for 10 minutes. Fold in 1/4 cup cilantro; season with salt & pepper.
3
While rice is cooking, heat remaining oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook 5 minutes.
4
Add coriander & cumin; stir 1 minute. Add beans & broth; season wtih salt & pepper. Bring to a boil, reduce heat and simmer, 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 with salt.
6
Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro & lime wedges.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

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

Yes, Brown Rice & 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.

That's it — enjoy your meal!

Brown Rice & Beans With Ginger Chile Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions