Black Beans and Coconut-Lime Rice

Name: Black Beans and Coconut-Lime Rice
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters uncooked basmati rice; 3 Tbsps butter, divided; 850 grams black beans, drained and rinsed; 355 milliliters chicken broth; 2 teaspoons chili powder; 118 milliliters chopped fresh cilantro; 2 green onions, thinly sliced; 1 teaspoon ground cumin; 1 lime; 6 servings Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeño peppers, sour cream; 1 small onion, chopped; 0 teaspoons pepper; 1 poblano pepper, diced; 0 teaspoons salt; 237 milliliters sweetened flaked coconut

Black Beans and Coconut-Lime Rice is a gluten free and vegetarian side dish. This recipe serves 6. One portion of this dish contains approximately 13g of protein, 11g of fat, and a total of 409 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have poblano pepper, coconut, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.

Ingredients you will need

Coconut

Equipment you will use

Baking Sheet

Oven

Bring broth, next 2 ingredients, 2 Tbsp. butter, and 1 cup water to a boil in a 2-qt. saucepan. Stir in rice. Cover, reduce heat to low, and cook 15 to 20 minutes or until rice is tender and water is absorbed.

Ingredients you will need

Butter

Broth

Water

Rice

Equipment you will use

Sauce Pan

Meanwhile, melt remaining 1 Tbsp. butter in a medium saucepan over medium-high heat; add onion and poblano pepper, and saut 5 minutes or until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.

Ingredients you will need

Poblano Pepper