Black Beans and Coconut Lime Rice

Black Beans and Coconut Lime Rice

Ingredients:
1 cup sweetened flaked coconut
1 1/2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
3 tbsp butter, divided
1 1/4 cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced
2 (15 oz.) cans black beans, drained and rinsed
2 tsp chili powder
1 tsp ground cumin
1 lime
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro
1 mango, diced

Directions:
1. Preheat oven to 350F. Place coconut in a single layer on a baking sheet and cook for 8-10 minutes, until toasted.
2. In a 2-quart saucepan, bring broth, salt, pepper, 2 tbsp butter, and 1 cup water to a boil. Add rice, cover, and reduce heat to low. Cook 15-20 minutes, until water is absorbed and rice is tender.
3. While rice is cooking, melt remaining 1 tbsp butter in a medium saucepan over medium-high heat. Add onion and poblano pepper, sauteing for 5 minutes or until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, for 15 minutes.
4. Grate zest from lime and add to a bowl. Squeeze lime juice into bowl. Fluff rice with a fork and add to lime zest and juice. Stir in coconut, green onions, and cilantro. Top with bean mixture and chopped mango.