Mango Salsa Black Beans + Red Coconut Rice
Recipe Type: Entree
Serves: 4
Creamy black beans melt with fluffy lime coconut rice and garnished with cilantro and mango salsa.

Serves 4

  • 1/2 cup unsweetened coconut flakes
  • 1 cup red rice, dry
  • 2 cups vegetable broth
  • 4 cups water
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil, divided
  • 2 tsp. chili powder
  • 1/4 tsp. chipotle chili powder
  • 1 medium yellow onion, diced
  • 2 15 oz. can black beans, drained and rinsed
  • 1 cup water
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped
  • 1 ┬ácup mango salsa
Instructions
  1. Preheat oven to 350 F.
  2. Scatter coconut flakes on a baking sheet and bake at 350 F for 5 minutes. Ensure that they don’t burn. Once they turn a tan color, remove from oven and set aside.
  3. In a large saucepan bring the rice, vegetable broth, water, 1 Tbsp. olive oil, salt, and pepper to a boil over high heat. Give it a good stir, then once it reaches a boil, cover and turn down to simmer for about 45 minutes or until all the water is gone and the rice is fluffy. Towards the end, give it a few more good stirs to keep the rice from sticking to the bottom of the pot. Add more water as needed. Red rice seems to take a lot of water I’ve noticed. If you’re using different rice, then adjust accordingly.
  4. Meanwhile, in a large frying pan heat 1 Tbsp. olive oil over medium-low heat. Add in the chili and chipotle chili powder and saute a few minutes, then add the chopped onion and saute for about 5 minutes. Next, add the beans and 1 cup water and allow to simmer over low heat, uncovered, for about 20 minutes. Stir occasionally.
  5. Remove the beans from heat after the 20 minutes and add the coconut, lime juice and cilantro. Stir well to combine.
  6. Serve the beans over the rice and top with 1/4 cup mango salsa.

 

Author: Katie – Produce On Parade

 

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