View source for Brown Rice and Beans with Ginger Chile Salsa

[[File:Brown-rice-and-beans-with-ginger-chile-salsa-646.jpg|300px|thumb|right]]

Makes about 5 servings

The original recipe is [http://www.bonappetit.com/recipes/quick-recipes/2013/04/brown-rice-and-beans-with-ginger-chile-salsa here]

== Ingredients ==
* 2 tablespoons olive oil, divided
* 1 medium onion, chopped, divided
* 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
* 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
* 1 garlic clove
* 1 tablespoon chopped peeled ginger
* 1 tablespoon finely grated lime zest
* 1/4 cup fresh lime juice
* 1 avocado, halved, pitted, chopped
* 1/4 cup crumbled Cotija cheese or feta
* Lime wedges (for serving)

== Preparation ==
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.

Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.

While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 1/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.

Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.

Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.