Brown Rice and Beans with Ginger Chile Salsa

Name: Brown Rice and Beans with Ginger Chile Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, halved, pitted, chopped; 4 servings Freshly ground black pepper; 237 milliliters brown rice; 850 grams black beans, rinsed; 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded; 59 milliliters crumbled Cotija cheese or feta; 118 milliliters coarsely chopped fresh cilantro, divided; 1 garlic clove; 1 Tbsp chopped peeled ginger; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 4 servings Kosher salt; 59 milliliters fresh lime juice; 4 servings Lime wedges (for serving); 1 Tbsp finely grated lime zest; 2 Tbsps olive oil, divided; 1 medium onion, chopped, divided; 237 milliliters low-sodium vegetable broth or water

The recipe Brown Rice and Beans with Ginger Chile Salsan is ready in about 50 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Mexican food. This recipe makes 4 servings with 567 calories, 20g of protein, and 19g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. Head to the store and pick up cotija cheese, kosher salt, brown rice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 1 tablespoon oil in a medium saucepan overmedium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add 1/4 of onion and cook,stirring occasionally, until softened, about5 minutes.

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Onion

Add rice and stir to coat.

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Rice

Add2 cups water and season with salt. Bring toa boil, reduce heat to low, cover, and cookuntil rice is just tender, 40-50 minutes.

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Water

Rice

Salt

Remove from heat.

Let stand, covered,for 10 minutes. Fluff rice with a fork. Fold in1/4 cup cilantro; season with salt and pepper.

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Salt And Pepper

Cilantro

Rice

While rice is cooking, heat remaining1 tablespoon oil in a medium saucepan overmedium heat.

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Rice

Cooking Oil

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Sauce Pan

Add 2/3 of remaining onion.Cook, stirring occasionally, until onion hassoftened, about 5 minutes.

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Onion

Add coriander and cumin; stir 1 minute.

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Coriander

Cumin

Add beans and broth; season with saltand pepper. Bring to a boil, reduce heat,and simmer, occasionally mashing beans,until thickened, 8-10 minutes.

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Pepper

Beans

Broth

Pulse chiles, garlic, ginger, lime zest,lime juice, and remaining onion in a blenderuntil a chunky sauce forms. Season salsawith salt.

Ingredients you will need

Lime Juice

Lime Zest

Chili Pepper

Garlic

Ginger

Onion

Sauce

Salt

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

Ingredients you will need

Cilantro

Avocado

Cheese

Beans

Salsa

Rice

Per serving: 360 calories, 16 g fat, 16 g fiber

Bon Appétit

Equipment

Sauce Pan

Ingredients

Servings:

avocado, halved, pitted, chopped 4servings

Freshly ground black pepper 237milliliters

brown rice 850grams

black beans, rinsed 2

red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded 59milliliters

crumbled Cotija cheese or feta 118milliliters

coarsely chopped fresh cilantro, divided 1

garlic clove 1Tbsp

chopped peeled ginger 1teaspoon

ground coriander 1teaspoon

ground cumin 4servings

Kosher salt 59milliliters

fresh lime juice 4servings

Lime wedges (for serving)1Tbsp

finely grated lime zest 2Tbsps

olive oil, divided 1medium

onion, chopped, divided 237milliliters

low-sodium vegetable broth or water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.