Zesty Brown Rice and Black Beans with Ginger Chile Salsa

It's certainly no secret that I LOVE fresh ginger, and this one SO caught my eye this morning:
(makes 4 servings)

2 T. EVOO, divided
1 med. sweet* white onion, chopped, divided
1 cup brown rice
Coarse Sea* salt
1/2 cup coarsely chopped fresh cilantro (or flat leaf parsley*), divided
Freshly ground pepper
1 t. ground coriander (I like to use a mortar and pestle to grind whole coriander seeds - amazing aroma)
1 t. ground cumin
1/4 t. smoked paprika*
2 (15 oz.) cans black beans rinsed and drained
1 cup low sodium veg. broth or water
2 red jalapenos, Fresno, or Holland chiles, stemmed, halved, and seeded (wear gloves!!)
1 garlic clove
1 T. chopped peeled ginger
1 T. finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled Cotjia cheese  or feta
Lime wedges

Heat 1 T. oil in a med. saucepan over med. heat. Add 1/4 of onion, and cook, stirring occasionally, until softened, about 5 mins. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 mins. Remove from heat. Let stand, covered, for 10 mins. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with S&P. While rice is cooking, heat remaining 1 T. oil in a med. saucepan over med. heat. Add 2/3 remaining onion. Cook, stirring occasionally, until onion has softened, about 5 mins. Add coriander, cumin, and smoked paprika; stir 1 mins. Add beans and broth; season with S&P. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 mins. Pulse chiles, garlic, giner, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt. Serve rice with beans; top with salsa, avocado, cheese, 1/4 cilantro, and lime wedges. Ole!!!!!

Live with zest and zeal today!!!

Love,

MM