Brown Rice and Beans with Ginger Lime Chile Salsa
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • ¼ cup of vegetable broth for sautéing plus another ¼ cup for sautéing
  • 1 medium onion, chopped, divided
  • 1 cup of brown rice
  • ¼ teaspoon salt (or more to taste)
  • ¼ teaspoon ground black pepper
  • ½ cup coarsely chopped fresh cilantro, divided
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 15-ounce cans black beans, rinsed (or freshly made)
  • 1 cup low-sodium organic vegetable broth
  • 2 red Jalapeños or Fresno chiles, stemmed, halved and seeded
  • 1 garlic clove
  • 1 Tbsp. chopped peeled ginger
  • 1 Tbsp. finely grated lime zest
  • 1 tsp. maple syrup
  • ¼ cup fresh lime juice
  • 1 avocado, halved, pitted, chopped
  • ½ cup fresh tomatoes, chopped
  1. Heat the vegetable broth in a medium saucepan over medium heat.
  2. Add ¼ of chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add rice and stir to coat.
  4. Add 2 cups water.
  5. Bring to boil, reduce heat to low, cover and cook until rice is just tender. Keep a careful eye on that so it doesn't stick to the pan.
  6. Remove rice from heat. Let stand, covered for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro: season with salt and pepper.
  7. While rice is cooking, heat remaining ¼ cup of vegetable broth in a medium saucepan over medium heat. Add ⅔ of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add more vegetable broth if sticking.
  8. Add coriander and cumin; stir 1 minute.
  9. Add beans and broth. Bring to a boil, reduce heat and simmer for 5 minutes.Taste and season with a little salt and pepper if needed.
  10. Pulse chiles, garlic, ginger, lime zest, lime juice, remaining onion and maple syrup in a blender until a chunky sauce forms. Taste and adjust seasoning maybe adding a pinch of salt.
  11. Serve rice with beans: top with salsa, avocado, tomatoes, ¼ cup cilantro and lime wedges.
Recipe by Ordinary Vegan at