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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Black Beans and Coconut-Lime Rice Recipe

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This recipe for Black Beans and Coconut-Lime Rice is from Kathy's Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sweetened coconut (flaked)
1 1/2 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
3 T butter
1 1/4 cup uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced
2 cans (15 oz) black beans, drained and rinsed
2 tsp chili powder
1 tsp ground cumin
1 lime
2 green onions
1/2 cup cilantro
toppings: lime wedges, diced mango, sliced radishes, sour cream
Directions:
Directions:
Preheat oven 350º. Bake coconut in single layer on baking sheet 8-10 min. until roasted.
Bring broth, salt,pepper to boil in 2 qt saucepan, add rice, cover and cook 15-20 min until done.
Melt butter in med skillet, add onion, poblano, saute 5 min. Stir in black beans, chili powder, cumin, and 3/4 cp water. Cook med heat, 15 min.
Gate zest from lime, squeeze lime juice into bowl.
Fluff rice fold in lime zest, lime juice, coconut, green onions, cilantro. Serve bean mixture over rice, with desire toppings.........
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 min
Personal Notes:
Personal Notes:
We love this vegetarian main dish, the mangoes and radishes and cilantro burst with flavor, pineapple can be used instead of mango. Jenny's quick version is beans, rice and mango.

 

 

 

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