Coconut-Lime Rice w/ Black Beans & Mango

This is another recipe from the "Thug Kitchen" cookbook and it is delicious! The original recipe says it serves 4-6 as a side, but truly it could feed 8 or more comfortably! My favorite part of this was that makes a large portion, is nutritious, and has a tropical vibe to it. The ginger and onion makes the rice super flavorful and savory. The coconut milk doesn't make it taste sweet, just a nutty, creamy, and a little tropical taste to it. If mango is hard to find or not your favorite fruit, it would be great without it too.

Verdict--would definitely make again. I ate this for lunch for several days, was good with a runny egg on top, and would be good accompanied with fish, chicken, or pork!

 

Coconut-Lime Rice w/ Black Beans & Mango

Serves 8 people as a side dish

 

Ingredients:

2 cups short-grain brown rice

2 teaspoons of oil

1 cup diced shallots or onion

1 1/2 TB minced fresh ginger

1 cup canned coconut milk

2 1/2 cups vegetable broth

1/4 teaspoon salt

1/8 teaspoon cayenne

1 mango diced into bite size chunks

1 1/2 cup cooked black beans or red beans

Grated  zest and juice of 1 lime

Chopped cilantro or green onion for serving

Directions:
- Rinse rice under cool water. Heat up the oil in medium heat, add onions, and sauté for 5 minutes. Add ginger and sauté for a minute. Add rice and sauté until rice is starting to get golden and a little roasted (about 2 minutes).
- Add the coconut milk, broth, salt, and cayenne.
- Bring up to a simmer, stir, then cover until rice has absorbed most of the liquid (about 30 minutes)
- Add the beans and let the rice finish cooking for another 10 minutes.
- Stir in the mango, lime juice, and zest.
- The chopped herbs are good to add on top right before serving.