CUBAN STYLE CILANTRO-LIME – BLACK BEANS + RICE WITH COCONUT CREAM

We eat brown rice and beans for dinner regularly so I love when I find a new way to make it new and exciting! This was so delicious! The original recipe is from the wonderful theclevercarrot.com (love!) I didn’t follow the recipe exactly, just used what I had and it came out great! Being gluten free, rice and beans have become a staple for us. Brown rice & beans combined, according to studies, makes a complete protein, so we chose to use brown rice. I’m sure its absolutely delicious with white or basmati  rice as well. The combo of flavors is amazing! I especially love the fresh cilantro + the squeeze of lime for the finishing touch is perfection. This goes wonderfully with a big green salad or sautéed greens on the side to make a beautiful, gourmet meal that just happens to be gluten free and vegan! Yay! I love dishes that I can sub what I have and make it my own by improvising with what I have in my fridge. If you give this a try let me know!

This was super filling. Serves 4 easily.
INGREDIENTS
Beans
2x 14 oz. cans black beans, rinsed + drained
1 small red onion, thinly sliced
1 green bell pepper, thinly sliced
½ tsp. cumin
2 cloves of garlic, minced
1 c. vegetable broth
olive oil
salt + pepper
Marinated tomatoes
1 pint mini grape tomatoes, sliced in half
1 tbsp. roughly chopped cilantro or parsley
olive oil
salt + pepper
Rice:
2 c. brown rice
Coconut:
1 can of coconut cream* ( I used coconut milk and added a little rice flower to thicken it)
Garnish:
Avocado, fresh cilantro and lime wedges

INSTRUCTIONS
Cook the rice according to the package instructions. Set aside.
Gently warm the coconut cream until it becomes liquid. Transfer to a bowl; it will slightly thicken again as it sits.
Add the sliced tomatoes and herbs to a large bowl. Drizzle with olive oil, salt and pepper. Toss gently to combine. Allow the tomatoes to marinate while you prepare the rest of the dish.
In a large skillet, warm a splash of olive oil over moderate heat. Add the onion, peppers and cumin. Sauté until soft and golden, about 10-15 minutes.
Add the garlic and sauté until fragrant, about 30 seconds.
Add the beans.
Add the stock and bring to a gentle simmer. Taste and season with extra salt and pepper as desired.
To serve, portion the rice onto plates. Add the beans, and top with marinated tomatoes and any of their juices. Garnish with chunks of avocado, cilantro, and drizzle with coconut cream. Serve with fresh lime wedges.