Ingredients
2 Tbs. olive oil, divided
1 medium onion, chopped, divided
1 cup brown rice
Kosher salt
1/2 cup coarsely chopped fresh cilantro, divided
Freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin
2 15-oz cans black beans, rinsed
1 cup vegetable broth or water
2 red jalapenos chiles, stemmed, halved, seeded
1 garlic clove
1 Tbs. chopped peeled ginger
1 Tbs. finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled feta cheese
Lime wedges (for serving)
Preparation
Heat 1 Tbs oil in a medium saucepan over medium heat. Add 1/4 onion and cook until softened, 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover and cook until rice is tender, 40-50 minutes. Remove from heat. Let stand, covered for 10 minutes. Fold in 1/4 cup cilantro; season with salt & pepper. While rice is cooking, heat remaining oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook 5 minutes. Add coriander & cumin; stir 1 minute. Add beans & broth; season wtih salt & pepper. Bring to a boil, reduce heat and simmer, mashing beans until thickened 8-10 minutes. Pulse chiles, garlic, ginger, lime zest, lime juice and remaining onion in a blender until a chunky sauce forms. Season with salt. Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro & lime wedges.
