Tropical Coconut Rice and Black Beans
Tropical Coconut Rice and Black Beans
Serves 4 (or serves 6 as an appetizer)
Ingredients
1 ¼ cups
brown rice
1 tbsp.
Kowalski's Unsalted Butter
1
red onion, chopped
1
poblano pepper, diced
30 oz.
canned black beans, rinsed and drained
2 tsp.
Kowalski's Chipotle Chile Powder
1 tsp.
Kowalski's Ground Cumin
¾ cup
water
1 cup
sweetened flaked coconut, toasted
2
green onions, thinly sliced
½ cup
chopped fresh cilantro
- grated zest of 1 lime
- juice of 1 lime
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- garnishes, as desired: lime wedges, diced mango, sliced radishes and sliced jalapeño peppers
Directions
- Cook rice on the stovetop according to pkg. directions or in a rice cooker according to manufacturer's instructions.
- Meanwhile, melt butter in a medium saucepan over medium-high heat.
- Add red onion and poblano pepper; cook and stir until tender (about 5 min.).
- Stir in beans, chipotle powder, cumin and water.
- Reduce heat to medium-low; cook, stirring occasionally, for 15 min.
- When rice is done, fluff with a fork.
- Fold in coconut, green onions, cilantro, zest and juice; season to taste with salt and pepper.
- Serve bean mixture over rice; garnish to taste.
Tasty Tips:
- To toast coconut, bake in a single layer on a baking sheet 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.
