This dish is not super complex to make but packs a ton of flavor. The rice and beans provide a subtle coconut flavor which pairs well with the sweet mango pico.
Ingredients
½ can of coconut milk
1 1/4 cups of water
1 cup of brown brown
1 tablespoon of lime juice
1 teaspoon of ground coriander
1 can or 2 cups of cooked black beans, drained and rinsed
1 teaspoons of salt
¼ cup of chopped fresh cilantro
Mango Pico:
1 pound of roma tomatoes, diced
1 ripe mango, skin removed and diced
¼ cup of diced red onions, diced small
1 small jalapeno, seeds and stem removed and diced
1 clove of garlic, diced small
¼ cup of cilantro, chopped
Juice of half a lime
½ teaspoon of sea salt
Pinch of black pepper
Preparation
Add the rice, coconut milk, water, lime juice, coriander and salt to a pot and bring to a boil. Reduce heat and simmer covered for 35-40 minutes or until liquid is absorbed. For the pico, add all the ingredients to a bowl and mix well. Remove rice from the heat and let cool for about 5 minutes before adding the black beans and fresh cilantro. Serve coconut black beans rice with fresh Mango Pico, avocado, and cilantro.
Recipe origin: