Brown Rice Beans With Ginger Chile Salsa Recipes

BROWN RICE AND BEANS WITH GINGER CHILE SALSA

Steps:

• 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.

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.

BROWN RICE & BEANS WITH GINGER CHILE SALSA

Steps:

• Heat 1 Tbs oil in a medium saucepan over medium heat. Add 1/4 onion and cook until softened, 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 tender, 40-50 minutes. Remove from heat. Let stand, covered for 10 minutes. Fold in 1/4 cup cilantro; season with salt & pepper. While rice is cooking, heat remaining oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook 5 minutes. Add coriander & cumin; stir 1 minute. Add beans & broth; season wtih salt & pepper. Bring to a boil, reduce heat and simmer, 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 with salt. Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro & lime wedges.

BROWN RICE WITH SALSA AND BLACK BEANS

Steps:

• Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.