Forbidden black rice and black beans are combined with bright mango, cilantro, scallions, and spicy tropical flavors. This dish can be made ahead of time and served as an entree or side dish.
Course entree, side
Cuisine gluten-free, Holiday, Memorial Day, summer, vegan
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Stephanie McKercher, RDN
1cupdry forbidden black riceyields 3 cups cooked rice
1 ¾cupwater or broth
1-15ozcan black beansdrained and rinsed
½limezest and juice
½cupdried mangochopped (or try with fresh mango if preferred)
1-2scallionssliced 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.
This recipe originally appeared on GratefulGrazer.com.