Brown Rice and Beans with Ginger Chile Salsa
Brown Rice and Beans with Ginger Chile Salsa is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Heat 1 tablespoon oil in a medium saucepan over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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 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, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.