Brown Rice and Beans with Ginger Chile Sauce
My friend Mary sent me this great Bon Appetit recipe that she had recently tried and loved. Any rice and beans combo goes over great in my house, so we tried it out last week!
You start by cooking brown rice, and then tossing it with fresh cilantro. I had rice on hand so I re-heated 2 cups worth and added in the fresh cilantro and a little sea salt. It smelled great!
Then I cooked a little chopped onion in olive oil, added in cumin and coriander and let it cook through. Then added in rinsed & drained black beans, vegetable broth, and a little salt and pepper. I brought it to a boil, then let it simmer about 8 minutes until the beans were thickened.
I somehow didn't get a photo of the ginger chile sauce.
It's very simple - in a blender pulse 2 chiles that have been seeded, a garlic clove, 1 Tbsp of chopped ginger, lime zest, lime juice, and a little bit of onion together to make a flavorful salsa.
In addition, I had some sweet peppers so I roasted them in the oven to serve with the beans and rice.
The original recipe doesn't call for serving on corn tortillas, but I had some so we made little burritos with ours. Top the cilantro rice, black beans, salsa, and roasted peppers with halved cherry tomatoes, Cotija or feta cheese crumbles, fresh cilantro, and lime wedges for squeezing.
Really, really great - the beans disappeared completely. They were so good!
Double click to print as a 5x7 recipe card.