COCONUT-LIME RICE WITH RED BEANS AND MANGO

This one-pot wonder makes other side dishes step up their game or be forgotten.

MAKES ENOUGH FOR 4 TO 6 AS A SIDE
2 cups short-grain brown rice
2 teaspoons neutral-tasting oil*
1 cup diced shallots or onion**
11⁄2 tablespoons minced fresh ginger
1 cup canned coconut milk***
21⁄2 cups vegetable broth
1⁄4 teaspoon salt
1
⁄8 teaspoon cayenne pepper****
1 mango
11⁄2 cups cooked red beans*****
Grated zest and juice of 1 lime
Chopped cilantro or green onions, for serving
1 Rinse the rice under cool water. Heat up the oil over medium heat in a large soup pot. Add the shallots and sauté until they start to brown in some spots, about 3 minutes. Add the ginger and sauté for 30 seconds until everything smells choice. Add the rice and keep stirring until the rice starts to smell slightly toasted, about 2 minutes. Add the coconut milk, broth, salt, and cayenne pepper and bring to a simmer. Give the pot a quick stir, cover it, and reduce
the heat to low. Keep it all at a very gentle simmer and leave it the alone until the rice is tender and has absorbed nearly all the liquid, about 40 minutes. If your rice isn’t done by the time you run out of liquid, don’t stress that; just add a little more broth or water.

2 While the rice is cooking, chop up the mango into bite-size pieces. (Not sure how to chop that up? Turn to this page for the how-to. You should get around 11⁄2 cups of flesh from 1 mango.)

3 When the rice is tender, fold in the beans, lime zest, lime juice, and mango. Let this all cook together for another minute or two so that everything is warmed up. Serve warm topped with cilantro or green onions.

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