This is an easy one-bowl vegetarian dinner that pops with beautiful colors as it is tasty.
slightly adapted from: Bon Appetit
2 tablespoons olive oil, divided
1 medium onion, chopped, divided
1 cup brown rice (I used Trader Joe’s brown rice that cooks in 15 minutes)
½ cup coarsely chopped fresh cilantro, divided
freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
2 (15 oz) cans black beans, drained and rinsed
1 cup low-sodium vegetable broth, or water
2 red jalapenos or Fresno chiles, stemmed, halved, seeded
1 garlic clove
1 tablespoon chopped ginger
1 tablespoon finely grated lime zest
¼ cup fresh lime juice
1 avocado, chopped
¼ cup crumbled Cotija cheese or feta
lime wedges for serving
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add ¼ of onion and cook, until softened, about 5 minutes. Add rice and stir to coat. Add water (per instructions)and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender. Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro; season with salt and pepper.
While the rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 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, about 8 minutes.
Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender or food processor until a chunky sauce forms. Season with salt.
Serve rice with beans; top with salsa, avocado, cheese, remaining cilantro, and lime wedges.