Dolce Mangia
Sweet Eats
Black Beans and Coconut Lime Rice - GF

1 c sweetened flaked coconut

1 1/2 c chicken broth

1/4 t salt

1/4 t pepper

3 T butter, divided

1 1/4 c uncooked basmati rice

1 small onion, chopped

1 poblano pepper, diced

2 (15 oz) cans black beans, drained and rinsed

2 t chili powder

1 t ground cumin

1 lime

2 green onions, thinly sliced

1/2 c chopped fresh cilantro

1 mango, chopped

Preheat oven to 350°. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.

Bring broth, next 2 ingredients, 2 Tbsp. butter, and 1 cup water to a boil in a 2-qt. saucepan. Stir in rice. Cover, reduce heat to low, and cook 15 to 20 minutes or until rice is tender and water is absorbed.

Meanwhile, melt remaining 1 Tbsp. butter in a medium saucepan over medium-high heat; add onion and poblano pepper, and sauté 5 minutes or until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.

Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze juice from lime into bowl.

 Fluff rice with a fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice. Serve bean mixture over rice with desired toppings.

Time: 50 minutes   Serves: 6-8

This is a very refreshing dish on a light day. Don’t substitute regular rice for this dish. Basmati works the best. This recipe came from:


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