here with roasted vegetables, and here with chicken and apple salsa).
I promise these rice and beans aren’t boring, at least not like you’re envisioning!
-2 tbsp olive oil, divided
-1 medium onion, chopped, divided
-1 cup brown rice
-1/2 cup coarsely chopped fresh cilantro, divided
-freshly ground black pepper
-1 tsp ground coriander
-1 tsp ground cumin
-2 (15 oz) cans black beans, drained and rinsed
-1 cup low-sodium vegetable broth or water
-1 jalapeño, stemmed, halved, seeded
-1 garlic clove
-1 tbsp chopped peeled ginger
-1 tbsp finely grated lime zest
-1/4 cup fresh lime juice
-1 avocado, halved pitta, chopped
-1/4 cup crumbled feta cheese
-lime wedges, for serving
1. Heat 1 tbsp oil in a medium saucepan over medium heat. Add 1/4 of the 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 (ours took much less time).
2. Remove from heat and allow rice to stand, covered, for 10 minutes before fluffing with a fork. Fold in 1/4 cup cilantro and season with salt and pepper.
3. While rice is cooking, heat remaining 1 tbsp oil in a medium saucepan over medium heat. Add 1/3 of remaining onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add coriander and cumin and stir for 1 minute. Add beans and water/broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened 8-10 minutes.
4. Pulse jalapeño pepper, garlic, ginger, lime zest, lime juice, and remaining onion in a blender or food processor until a chunky sauce forms. Season salsa with salt.
5. Serve rice with beans. Top with salsa, avocado, cheese, cilantro, and lime wedges.