Cook: MM Brown Rice and Beans with Ginger Chile Salsa

Epicurious is at it again…

Brown Rice and Beans with Ginger Chile Salsa 

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 jalapeños 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)

 

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.

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.

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.

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.

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

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

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