Mango Salsa Black Beans + Red Coconut Rice

Ingrid Goes West is about social media – publicizing your life more than living your life.   There is an entire scene dedicated to Avocado Toast.  We paired Avocado Toast with The Post.   I picked this recipe from Forks Over Knives because it is the epitome of California.  It’s healthy, vegan, tasty and easy to make.   Brown rice is an easy substitute if you can’t find the red rice.

Mango Salsa Black Beans and Rice - The GBY

Yields4 Servings

 ½ cup Coconut, flakes, unsweetened
 1 cup Red Rice, dry
 2 cups Vegetable Broth
 4 cups Water
 ¼ tsp Kosher Salt
 ¼ tsp Black Pepper
 2 tbsp Olive Oil
 2 tsp Chili Powder
 1 Yellow Onion, medium, diced
 30 oz Black Beans, canned, drained and rinsed
 1 cup Water
 1 Lime, juiced
 ½ cup Cilantro, chopped
 1 cup Mango Salsa

1

Preheat oven to 350 F.

2

Scatter coconut flakes on a baking sheet and bake at 350 F for 5 minutes. Ensure that they don't burn. Once they turn a tan color, remove from oven and set aside.

3

In a large saucepan bring the rice, vegetable broth, water, 1 Tbsp. olive oil, salt, and pepper to a boil over high heat. Give it a good stir, then once it reaches a boil, cover and turn down to simmer for about 45 minutes or until all the water is gone and the rice is fluffy. Towards the end, give it a few more good stirs to keep the rice from sticking to the bottom of the pot. Add more water as needed. Red rice seems to take a lot of water I've noticed. If you're using different rice, then adjust accordingly.

4

Meanwhile, in a large frying pan heat 1 Tbsp. olive oil over medium-low heat. Add in the chili and chipotle chili powder and saute a few minutes, then add the chopped onion and saute for about 5 minutes. Next, add the beans and 1 cup water and allow to simmer over low heat, uncovered, for about 20 minutes. Stir occasionally.

5

Remove the beans from heat after the 20 minutes and add the coconut, lime juice and cilantro. Stir well to combine.

6

Serve the beans over the rice and top with 1/4 cup mango salsa.

Ingredients

 ½ cup Coconut, flakes, unsweetened
 1 cup Red Rice, dry
 2 cups Vegetable Broth
 4 cups Water
 ¼ tsp Kosher Salt
 ¼ tsp Black Pepper
 2 tbsp Olive Oil
 2 tsp Chili Powder
 1 Yellow Onion, medium, diced
 30 oz Black Beans, canned, drained and rinsed
 1 cup Water
 1 Lime, juiced
 ½ cup Cilantro, chopped
 1 cup Mango Salsa

Directions

1

Preheat oven to 350 F.

2

Scatter coconut flakes on a baking sheet and bake at 350 F for 5 minutes. Ensure that they don't burn. Once they turn a tan color, remove from oven and set aside.

3

In a large saucepan bring the rice, vegetable broth, water, 1 Tbsp. olive oil, salt, and pepper to a boil over high heat. Give it a good stir, then once it reaches a boil, cover and turn down to simmer for about 45 minutes or until all the water is gone and the rice is fluffy. Towards the end, give it a few more good stirs to keep the rice from sticking to the bottom of the pot. Add more water as needed. Red rice seems to take a lot of water I've noticed. If you're using different rice, then adjust accordingly.

4

Meanwhile, in a large frying pan heat 1 Tbsp. olive oil over medium-low heat. Add in the chili and chipotle chili powder and saute a few minutes, then add the chopped onion and saute for about 5 minutes. Next, add the beans and 1 cup water and allow to simmer over low heat, uncovered, for about 20 minutes. Stir occasionally.

5

Remove the beans from heat after the 20 minutes and add the coconut, lime juice and cilantro. Stir well to combine.

6

Serve the beans over the rice and top with 1/4 cup mango salsa.

Mango Salsa Black Beans + Red Coconut Rice

 

(Photography by: Mark Farinholt)

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