This recipe has taken my love for rice and beans to another level.
Mostly because this is way more than your standard rice and bean plate.
I added some extra oomph by contrasting black rice and black beans with brightly colored mango, cilantro, scallions, and red onion to create this festive summer entree or side dish.
(Need a dish to bring to that Memorial Day BBQ? I love taking along something that can double as both a side and main entree. If you’re vegetarian or have an allergy, packing along a dish like this ensures you’ll have something nourishing and tasty to fill up on.)
I chose black rice (aka forbidden rice or emperor’s rice) mostly for its color but there are also health benefits to choosing a darkly pigmented variety.
Black rice is black because of its high levels of a phytonutrient called anthocyanin. Anthocyanin works as an antioxidant and has been studied for its benefits related to cancer, heart disease, obesity, diabetes, and inflammation.
Fun fact: in ancient China, forbidden rice was reserved only for the emperor and royalty – hence the name.
My husband loves mango, so I’m always looking for unexpected ways to sneak it into more dishes. Black rice seemed like the perfect way to show off the brightly colored fruit.
Mango also adds sweet, tropical flavor bursts to an otherwise savory dish, which is pretty delicious.
Along with garlic, ginger, cayenne pepper, cumin, and a generous helping of fresh cilantro and scallions, there’s definitely no shortage of flavor (or color) going on here.
I think its the best possible way to celebrate the start of summer…how about you?
- 1 cup dry forbidden black rice (yields 3 cups cooked rice)
- 1¾ cup water or broth
- 2 tbsp grapeseed oil
- 1 cup red onion, diced
- 3-4 cloves garlic, minced
- 1 tsp ginger, grated
- 1-15 oz can black beans, drained and rinsed
- 2 tsp cumin
- ⅛-1/4 tsp cayenne pepper
- ½ lime, zest and juice
- ½ cup dried mango, chopped (or try with fresh mango if preferred)
- ½ cup cilantro, chopped
- 1-2 scallions, sliced on a bias
- Add rice, water/broth, and salt to a saucepan and bring to a boil. Reduce to simmer and cook until rice is tender, about 30 minutes.
- Meanwhile, heat oil in a large skillet or saucepan over medium-high heat. Add onion and cook until translucent, about 5 minutes. Reduce heat to medium and add garlic, ginger, beans, cumin, cayenne, and lime. Cook until warmed, 4-5 minutes.
- Reduce heat to low and add cooked rice, mango, cilantro, and scallions. Stir until mixed, remove from heat, and serve.
What are you cooking up for the long weekend?
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