• 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.

Here’s where I really started to deviate from the recipe: combine garlic, lime zest and lime juice and fold into bean mixture. When rice is fully cooked, let stand and fold in 1/4 cup of cilantro. Season with salt and pepper if desired. Serve rice with beans and top with chopped avocado and crumbled feta. Add additional cilantro to taste.