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Monday, May 3, 2010

Black Beans and Coconut-Lime Rice from Southern Living

This was an excellent black bean dish--so good. Sorry about the photo coming out sidewise! Good rice dish too , just by itself!
It uses a poblano pepper (above)
The toasted coconut in the rice with the lime makes it very good!! Serves 4 (they said 6, but not the way we eat! Hands on time 35 min. Total time 48 minutes.

1 cup sweetened flaked coconut
1 1/2 cups chicken broth
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. butter , divided (I used a spritz of olive oil instead)
1 1/4 cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced
2 (15 ounce each) cans black beans, drained and rinsed
2 tsp. chili powder
1 tsp. ground cumin
1 lime
2 green onions, thinly sliced (I used some regular)
1/2 cup chopped fresh cilantro (didn't use as my hubby doesn't like--I used some dried for myself)


lime wedges, diced mango (I used peaches), sliced radishes, sliced fresh jalapeno peppers, sour cream (if you use dairy).

1. Preheat oven 350 F. Bake coconut in a single layer on a baking sheet 8-10 minutes or until toasted (watch carefully--make sure you spread it out)
2. Bring broth, salt, pepper, 2 tab butter (if using), and water to a boil in 2 qt saucepan. Stir in rice. Cover, reduce heat to low, and cook 15-20 minutes or until rice is tender and water absorbed.

3. Meanwile , melt remaining 1 tbsp of butter (or spritz of oil) in another pan and heat to med-high. Add onions and poblano pepper, and saute 5 minutes or until tender. Stir in black beans, chili powder, cumin , and 3/4 cup water. Cook over med-low heat, stirring occasionally, 15 minutes.

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

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

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