Brown Rice and Beans with Ginger Chile Salsa

Ingredients

• 1  avocado pitted halved chopped
• 4 servings pepper black freshly ground
• 1 cup brown rice 
• 30 ounce black beans rinsed canned
• 2  pepper flakes red stemmed halved seeded
• 0.3 cup cotija cheese crumbled
• 0.5 cup cilantro leaves fresh divided coarsely chopped
• 1  garlic clove 
• 1 tablespoon ginger peeled chopped
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 4 servings kosher salt 
• 0.3 cup juice of lime fresh
• 4 servings lime wedges (for serving)
• 1 tablespoon lime zest finely grated
• 2 tablespoons olive oil divided
• 1 medium onion divided chopped
• 1 cup vegetable broth low-sodium

Equipment

• sauce pan

Directions

1. Heat 1 tablespoon oil in a medium saucepan overmedium heat.
2. Add 1/4 of onion and cook,stirring occasionally, until softened, about5 minutes.
3. Add rice and stir to coat.
4. Add2 cups water and season with salt. Bring toa boil, reduce heat to low, cover, and cookuntil rice is just tender, 40-50 minutes.
5. Remove from heat.
6. Let stand, covered,for 10 minutes. Fluff rice with a fork. Fold in1/4 cup cilantro; season with salt and pepper.
7. While rice is cooking, heat remaining1 tablespoon oil in a medium saucepan overmedium heat.
8. Add 2/3 of remaining onion.Cook, stirring occasionally, until onion hassoftened, about 5 minutes.
9. Add coriander and cumin; stir 1 minute.
10. Add beans and broth; season with saltand pepper. Bring to a boil, reduce heat,and simmer, occasionally mashing beans,until thickened, 8-10 minutes.
11. Pulse chiles, garlic, ginger, lime zest,lime juice, and remaining onion in a blenderuntil a chunky sauce forms. Season salsawith salt.
12. Serve rice with beans; top with salsa,avocado, cheese, 1/4 cup cilantro, and limewedges.
13. Per serving: 360 calories, 16 g fat, 16 g fiber
14. Bon Appétit