Black Bean Mango Rice Bowl

I live in Minnesota, so while some of you may be gearing up for summer, I’m gearing up for a few more months of winter. On a particularly snowy day a few weeks ago, I made this dish. Closing my eyes and tasting the summery mango, black bean, and cilantro flavors, I almost forgot about all of the snow falling outside. This rice bowl is a fun twist on your typical rice and beans and is pretty enough to serve company.

Black Bean Mango Rice Bowl

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

• 1.33 cups vegetable broth
• 2 Tablespoons coconut oil #1
• 0.66 cup brown rice
• 1.25 cups onions, chopped
• 4 teaspoons garlic, minced
• 2 Tablespoons coconut oil #2
• 2 cups carrots, chopped
• 1.5 cups red bell peppers, chopped
• 1.5 cups green bell peppers, chopped
• 15 ounces black beans, drained and rinsed
• 4 Tablespoons limes, juice from
• 2 Tablespoons honey
• 0.5 teaspoon ginger, ground
• 1 teaspoon cumin
• 2 Tablespoons cilantro, chopped
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 1 cup mangoes, peeled and chopped
  

Directions:

Bring vegetable broth to a boil in a large saucepan. While waiting, heat coconut oil #1 in a large saute pan and add uncooked rice, onions, and garlic, stirring as needed until onions are translucent. When vegetable broth reaches a boil, add rice mixture. Cook rice mixture according to the directions on the rice package. While rice is cooking, heat coconut oil #2 in a large saute pan. Add carrots and cook for 5 minutes. Then add red bell peppers, green bell peppers and black beans and cook for 10-15 minutes, or until black beans are soft. Remove from heat. Mix lime juice, honey, ginger, cumin, cilantro, salt, and pepper in a medium bowl and then pour into black bean mixture. Allow to cool and stir in mango. Serve vegetable mixture over rice.

Freezing Directions:

Place rice in 1/2 of indicated number of quart freezer bags. Place vegetables in other 1/2 of indicated number of quart freezer bag. Label and freeze both bags. TO SERVE: Thaw. Heat in microwave for 1-2 minutes. Serve vegetables over rice.

Servings: 4

**conversion chart image provided by Erik Spiekermann

• Tweet about it
• Subscribe to the comments on this post

This entry was posted on Monday, February 25th, 2013 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.