Mango Salsa Black Beans + Red Coconut Rice

I'm not sure what exactly it is. The older I get the less I'm able to tolerate bullshit benightedness (I love Word of The Day). The less I can accept it. I don't know why. I just don't have the mental stamina or the tolerance in the capacity that is needed to deal with it. Maybe, I'm just getting meaner? Doubtful. Maybe, at this point in my life I have better things to do. Probably. Maybe, I've just realized that being the nice girl with no opinions is innocuous, downright vapid, and horridly lame. Most likely. Yes, at this rate I will be a downright mean old opinionated lady. No, that's not true. I won't. Just because you're old doesn't mean you're allowed to be rotten. I'm sorry, it doesn't. I don't care how many great grandchildren you have. It's no excuse. Maybe, it's the German I'm learning. I'm almost halfway done! Woot, woot! Level 8! Yes, I'm still rockin' it over at Duolingo and I think you should too. However, quite possibly, it's simply that I happen to be riding a streak of sassiness.

Well, at any rate, this Mango Salsa Black Beans + Red Coconut Rice was absolutely delicious and the perfect meal for my newfound boldness. Creamy black beans melt with fluffy lime coconut rice and garnished with cilantro and mango salsa.  This dish can be best summed up by Todd, "It's got a lot going on." Much like me.

Produce On Parade - Mango Salsa Black Beans + Red Coconut Rice

Now go make this dish. Challenge your ideals and question your actions. Research your information and form personal opinions. Try to be better than you are right now. Most of all though, be wary of insipidness and ignorance. It's ubiquitous. That's the advice for today. Just try to avoid all the morons.

For fun, what am I listening to? Blitzen Trapper – Furr

Mango Salsa Black Beans + Red Coconut Rice

Inspired by Living Well Spending Less

Serves 4

  • 1/2 cup unsweetened coconut flakes
  • 1 cup red rice, dry
  • 2 cups vegetable broth
  • 4 cups water
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil, divided
  • 2 tsp. chili powder
  • 1/4 tsp. chipotle chili powder
  • 1 medium yellow onion, diced
  • 2 15 oz. can black beans, drained and rinsed
  • 1 cup water
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped
  • 1  cup mango salsa

Preheat oven to 350 F.

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.

Produce On Parade - Mango Salsa Black Beans + Red Coconut Rice

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.

Produce On Parade - Mango Salsa Black Beans + Red Coconut Rice

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.

beanprep

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

Produce On Parade - Mango Salsa Black Beans + Red Coconut Rice

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

Produce On Parade - Mango Salsa Black Beans + Red Coconut Rice

Mango Salsa Black Beans + Red Coconut Rice
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4
Creamy black beans melt with fluffy lime coconut rice and garnished with cilantro and mango salsa.
Ingredients
  • 1/2 cup unsweetened coconut flakes
  • 1 cup red rice, dry
  • 2 cups vegetable broth
  • 4 cups water
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil, divided
  • 2 tsp. chili powder
  • 1/4 tsp. chipotle chili powder
  • 1 medium yellow onion, diced
  • 2 15 oz. can black beans, drained and rinsed
  • 1 cup water
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped
  • 1 cup mango salsa
Instructions
  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.