Brown Rice And Beans With Ginger Lime Chile Salsa Recipes
BROWN RICE AND BEANS WITH GINGER LIME CHILE SALSA
Steps:
- Heat the vegetable broth in a medium saucepan over medium heat.
- Add ¼ of chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add rice and stir to coat.
- Add 2 cups water.
- Bring to boil, reduce heat to low, cover and cook until rice is just tender. Keep a careful eye on that so it doesn't stick to the pan.
- Remove rice from heat. Let stand, covered for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro: season with salt and pepper.
- While rice is cooking, heat remaining ¼ cup of vegetable broth in a medium saucepan over medium heat. Add ⅔ of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add more vegetable broth if sticking.
- Add coriander and cumin; stir 1 minute.
- Add beans and broth. Bring to a boil, reduce heat and simmer for 5 minutes.Taste and season with a little salt and pepper if needed.
- Pulse chiles, garlic, ginger, lime zest, lime juice, remaining onion and maple syrup in a blender until a chunky sauce forms. Taste and adjust seasoning maybe adding a pinch of salt.
- Serve rice with beans: top with salsa, avocado, tomatoes, ¼ cup cilantro and lime wedges.
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