I absolutely adore Bon Appetit – both from a design standpoint and because of their truly delectable dishes. Recently I caved and finally shelled out for a subscription, meaning that I have lots of foder for new culinary experiments.
When I came upon this recipe for brown rice and beans with chile lime salsa, I knew it would be the perfect beginning of summer dish, just begging to be paired with a frosty margarita. Not only is this recipe vegetarian-friendly, it’s also super easy to throw together. I made some substitutions to the original recipe, just based on my own tastes and what I had around my apartment, but the result was still delicious.
- 2 tablespoons olive oil, divide
- 1/2 medium onion, chopped
- 1 cup brown rice
- Kosher salt
- 1/2 cup coarsely chopped fresh cilantro, divided
- Freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 15-ounce cans black beans, rinsed
- 1 cup low-sodium vegetable broth or water
- 1 garlic clove
- 1 tablespoon finely grated lime zest
- 1/4 cup fresh lime juice
- 1 avocado, halved, pitted, chopped
- 1/4 cup crumbled feta
I have a rice steamer so I combined 1 cup of brown rice in the steaming basket with 1 T oil and cooked according to the machine’s directions.
While the rice cooked I heated 1 T olive oil in a medium saucepan with the 1/2 onion and cooked until softened. After onion begins to soften add coriander and cumin and continue stirring. Add beans and broth, season with salt and pepper. Allow the mixture to come to a boil and reduce heat to a simmer, stirring occasionally until the beans have thickened.