Tropical Coconut Rice and Black Beans
Ingredients
1 ¼ cups
long-grain rice
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
red onion, chopped
1
poblano pepper, diced
30 oz. (approx.)
canned black beans, rinsed and drained
¾ cup
water
2 tsp.
Kowalski's Ground Chipotle Chile Powder
1 tsp.
Kowalski's Ground Cumin
2
green onions, thinly sliced
½ cup
chopped fresh cilantro, plus more for garnish, if desired
- zest and juice of 1 lime
1 cup
sweetened flaked coconut, toasted, divided
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- garnishes, to taste: diced fresh mango or Mango Salsa, sliced radishes, sliced jalapeño peppers and lime wedges
Directions
- Cook rice on the stovetop according to pkg. directions or in a rice cooker according to manufacturer's instructions.
- While rice cooks, heat oil in a medium saucepan over medium-high heat.
- Add red onion and poblano; cook and stir until tender (about 5 min.).
- Stir in beans, water, chile powder and cumin.
- Reduce heat to medium-low; cook, stirring occasionally, for 15 min.
- When rice is done, fluff with a fork. Fold in green onions, cilantro, zest, juice and most of the toasted coconut; season with salt and pepper.
- Serve bean mixture over rice; garnish with remaining coconut, Mango Salsa and other garnishes to taste.
Tasty Tips:
- To toast coconut, spread in a single layer on a baking sheet; bake at 350° until golden-brown (8-10 min.).
- This recipe is a great meatless main dish. If served as a side dish, it will serve 6 or more.
- You can use frozen rice in this recipe; prepare it according to pkg. directions before adding oil and other mix-ins.
- If desired, you can use gluten-free chicken or vegetable broth to cook the rice instead of water. You can also try mixtures of stock and water.
Good to Know:
- Prepared fresh mango salsa is also available in the Prepared Produce Case.
- White rice and black beans are a foundational culinary staple in Cuban and Caribbean cultures. Red beans are used in Creole variations.
