Black Beans and Coconut-Lime Rice

Ingredients

• 1.3 cups rice uncooked
• 3 tablespoons butter divided
• 30 oz black beans drained and rinsed canned
• 1.5 cups chicken broth 
• 2 teaspoons chili powder 
• 0.5 cup cilantro leaves fresh chopped
• 2  green onions thinly sliced
• 1 teaspoon ground cumin 
• 1  lime 
• 6 servings toppings: lime wedges fresh diced sour sliced
• 1 small onion chopped
• 0.3 teaspoon pepper 
• 1  poblano pepper diced
• 0.3 teaspoon salt 
• 1 cup coconut or sweetened flaked

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 35
2. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.
3. 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.
4. Meanwhile, melt remaining 1 Tbsp. butter in a medium saucepan over medium-high heat; add onion and poblano pepper, and saut 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.
5. Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze juice from lime into bowl.
6. Fluff rice with a fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice.
7. Serve bean mixture over rice with desired toppings.