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.
Black Beans and Coconut-Lime Rice
Photo: Jennifer Davick; Styling: Missie Neville Crawford
More From Southern Living
Other: 13 Minutes
- 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
- 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.
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