Black Beans and Coconut-Lime Rice

Black Beans and Coconut-Lime Rice
Photo by Jennifer Davick

Ingredients

  • ¼ teaspoon pepper
  • 1 ¼ cups uncooked basmati rice
  • ½ cup chopped fresh cilantro
  • 1 poblano pepper, diced
  • 2 green onions, thinly sliced
  • Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeño peppers, sour cream
  • ¼ teaspoon pepper
  • + 18 more ingredients
    • Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeño peppers, sour cream
    • 1 lime
    • ¼ teaspoon salt
    • 3 tablespoons butter, divided
    • 1 lime
    • 2 green onions, thinly sliced
    • 1 cup sweetened flaked coconut
    • 1 ¼ cups uncooked basmati rice
    • 2 (15-oz.) cans black beans, drained and rinsed
    • 2 teaspoons chili powder
    • 1 poblano pepper, diced
    • 1 small onion, chopped
    • 2 (15-oz.) cans black beans, drained and rinsed
    • 1 teaspoon ground cumin
    • ½ cup chopped fresh cilantro
    • 2 teaspoons chili powder
    • 1 ½ cups chicken broth
    • ¼ teaspoon salt

1. Preheat oven to 350°. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted. 2. 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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network