I have decided that I am an absolute fan of black beans...and this is the best black beans & rice recipe I've ever had! My husband said that you can eat the rice all by itself...even if it is cold. SO GOOD!Makes 6 servings
1 serving (including 1 Tbsp light sour cream) = 6 points
1 cup sweetened flaked coconut
1 1/2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
3 Tbsp. butter, divided
1 1/4 cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced (I used banana peppers)
2 (15 oz) cans black beans, drained and rinsed
2 tsp chili powder
1 tsp ground cumin
1 lime
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeno peppers, sour cream
1. Preheat oven to 350. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.
2. Bring broth, salt, pepper, 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 15-20 minutes or until rice is tender and water absorbed.
3. Meanwhile, melt remaining 1 Tbsp butter in a medium saucepan over medium-high heat; add onion and poblano pepper, and saute 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.
4. Grate zest from lime into bowl; squeeze juice from lime into bowl.
5. Fluff rice with fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice. Serve bean mixture over rice with desired toppings.
*Found in the May 2010 Southern Living Magazine
