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 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.
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.
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.
Delicious! I subbed yogurt for the sour cream and it was fabulous -- don't leave it off. Bet this would be even better with the mango topping. Watch that coconut -- it goes from not toasted to black very quickly and you must be ready to swoop in and pull it out of the oven at the appropriate moment.
I was looking for a rice dish that closely resembled one we had in Roatan, Honduras during a cruise. It was the BEST rice we've ever had! This was so close as to call it exact! I'm throwing a Caribbean themed birthday party and needed to find a good Caribbean style rice dish, this was IT! The only thing I changed was I did not have a poblano pepper and instead used Mrs. Renfroe's jarred jalapeño pepper. I strained out about 1 o 1.5 worth of jalapeno pepper and minced it in place of the poblano which is slightly milder than the jalapeno. Otherwise the recipe was unchanged and it was, in a word, PERFECT. I made a dry run of this recipe and made a jerk chicken recipe to go with it and it was just so perfect together that my husband and I agreed that we will make this with the chicken for 20+ people for the Caribbean themed birthday party. This rice was spot on perfect!
I found this recipe in Southern Living awhile ago and it has become one of my family's favorite meals! It's such an amazing combination of flavors - everyone from my 2 year old to my picky husband scarf it down. Don't leave off the radishes, they give an extra-special crunch. We never make it without doubling or tripling it - it gets gone so fast!
This was unbelievable! I added a fresh salsa of avocado, red pepper, and mango....wow! My husband and I felt like we died and went to heaven. Yummy. Will make again to wow a crowd next time. Coconut and lime!!! Yes!!
I made this recipe while on vacation to the Oregon Coast with my family. It was fairly easy to make and smelled delicious while it cooked. The mix of flavors is delightfully interesting. It was especially nice that we could customize the garnishes to suit a few of the more picky eaters. This recipe fed a lot of people and we still had plenty left over. Surprisingly this dish tasted even better on the second day! We will make this again.
I fixed this recipe on Memorial Day for my family with shish-kabobs. It was a huge hit! Everyone loved the layers of flavor. I have added this to my favorite recipes. I would have liked to have the nutrition information and calorie count.
This is a delicious recipe. We enjoyed it as the main entree one evening and as a side dish with poached Salmon and steamed vegetables the following night.
I will definitely make this dish again and suggested it to my daughters for their families. It is a economical too.
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