Caribbean Black Bean and Coconut Rice with Charred Pineapple Salsa

 

Quick, easy and tasty!

 Ingredients

1 1/2 cups Black Beans with 1/2 cup liquid from the can

3/4 cup Basmati Rice

2 cups Pineapple, 1/2" pieces

2 Roma Tomatoes, cut into 1/4" pieces

1 Orange or Yellow Pepper, cut into 1/4" pieces

2 Green Onions, thinly sliced (I use scissors)

1 Jalepeno, finely chopped, remove seeds if you want less heat

1 Lime, zested and juiced

Cilantro, roughly chopped, approx. 1/2 cup

2 cloves Garlic, minced or grated, approx. 1 tsp

1 Tbsp Shredded Coconut

1/2 tsp Sugar

Oil

Salt and Pepper

In medium pot, boil 1 1/4 cup Water.  Add Rice to pot and cover.  Reduce heat to low and cook until rice is tender and water is absorbed, 12-14 minutes.

Heat a large, non-stick pan over med-high heat.  When pan is hot add Coconut to dry pan.  Toast, stirring often until golden, 1-2 minutes. Transfer to a bowl and set aside.  Add Pineapple to the same pan.  Sprinkle Sugar over pineapple and cook, stirring often until tender, 3-4 minutes.  Set aside in another medium sized bowl.

Using the same pan, add 1/2 Tbsp Oil, Garlic, Peppers and 1 Tbsp chopped Jalepeno (this will give medium heat, add more if desired).  Cook, stirring often, 3-4 minutes until fragrant.  Add Black Beans and their liquid and half of the Tomatoes.  Cook, stirring occasionally 5-6 minutes.  Remove from heat and season with Salt and Pepper.

While beans mixture cooks, in the bowl with pineapple, add Lime Juice, Green Onions, remaining Tomatoes and half of the Cilantro.  Toss and season with salt and pepper.

Stir the remaining Cilantro into the bean mixture.  Fluff the cooked rice then stir in Lime Zest and Toasted Coconut.

Divide rice between 2 bowls then top with bean mixture and pineapple salsa.

Serves 2