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Black Beans and Coconut-Lime Rice

Name: Black Beans and Coconut-Lime Rice
Prep time: 20 min
Total time: 1 h
Yield: 6
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, divided; 2 (15-ounce)cans black beans, drained and rinsed; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 lime; 2 green onions, thinly sliced; 1/2 chopped fresh cilantro

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Prep 20 min
Total 60 min
Servings 6

Fresh lime and coconut add plenty of zing to this black beans and rice dish.

By Tablespoon Kitchens

Updated June 9, 2015

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, divided
2 (15-ounce)cans black beans, drained and rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
1 lime
2 green onions, thinly sliced
1/2 chopped fresh cilantro

Steps

1

Preheat oven to 350° F . Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.
2

Bring broth, next 2 ingredients, 2 tablespoons butter, and 1 cup water to a boil in a 2-quart 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 tablespoon 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.