Friday, May 13, 2011

Black Beans and Coconut Lime Rice

This recipe originally appeared in Southern Living magazine last year and I had made it once before. To make it vegan I used homemade veggie broth instead of chicken broth and vegan margarine. I also didn't have basmati rice so I used jasmine rice.
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegan margarine, divided
  • 1 1/4 cups uncooked jasmine rice
  • 1 small onion, chopped
  • 1 poblano pepper, diced
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 lime
  • 2 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeño peppers, sour cream

Preheat oven to 350°. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.

Bring broth, next 2 ingredients, 2 tablespoons margarine, and 1 cup water to a boil in a large saucepan. Stir in rice. Cover, reduce heat to low, and cook 15 to 20 minutes or until rice is tender and water is absorbed.

Meanwhile, melt remaining 1 tablespoon margarine in a medium saucepan over medium-high heat; add onion and poblano pepper, and sauté 5 minutes or until tender.

Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.

Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze juice from lime into bowl.

Fluff rice with a fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice.

Serve bean mixture over rice with desired toppings.


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