Name: Brown Rice and Beans with Ginger Chile Salsa
Prep time: 20 minutes
Total time: 50 minutes
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil, divide; 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 ttt; 1/4 cup crumbled Cotija cheese or feta; Lime wedges (for serving)

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It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

Recipe notes