Heat the vegetable broth in a medium saucepan over medium heat.

Add 1/4 of chopped onion and cook, stirring occasionally, until softened, about 5 minutes.

Add rice and stir to coat.

Add 2 cups water.

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.

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

While rice is cooking, heat remaining 1/4 cup of vegetable broth in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add more vegetable broth if sticking.

Add coriander and cumin; stir 1 minute.

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.

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.

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