Black Beans with Pineapple-Coconut Rice
Ingredients
- 2 shallots, diced
- 2 tsp olive oil
- 1 cup brown rice, rinsed
- 2 tsp minced ginger
- 2 cups vegetable broth
- ½ (13.5-oz) can coconut milk
- ⅛ tsp salt
- ⅛ tsp cayenne pepper
- 1 (15-oz) can black beans, drained and rinsed
- ½ cup diced pineapple
- ½ tsp lime zest
- 1 Tbsp lime juice
- 1 green onion, chopped
Instructions
- Cook shallots in hot oil in a large Dutch oven over medium heat 3 minutes or until tender. Add rice and ginger; cook 2 minutes or until toasted, stirring often.
- Stir in broth, milk, salt, and cayenne pepper. Cover and reduce heat to low. Cook 40 to 50 minutes or until liquid has absorbed and rice is tender. Add 1 to 2 Tbsp of water if rice hasn't reached desired texture.
- Stir in beans, pineapple, lime zest, lime juice, and green onion. Cook 1 to 2 minutes or until thoroughly heated.
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