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Black Beans and Coconut-Lime Rice

Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep time 35 mins
Other time 13 mins
Yield Makes 6 servings
I was probably the only child sent off to college with packets of yellow rice mix and canned black beans tucked into her dorm room necessities. This is my latest tropical version.

Ingredients

  • 1 cup sweetened flaked coconut
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter, divided
  • 1 1/4 cups uncooked basmati 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

How to Make It

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

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

  3. Meanwhile, melt remaining 1 Tbsp. butter 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.

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

  5. 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.