Brown Rice & Beans

2 TBSP olive oil
1 medium onion, chopped
1 cup brown rice
½ cup chopped cilantro
1 tsp ground coriander
1 tsp ground cumin
2 jalapeno or Fresno peppers, halved and seeded
1 garlic clove
1 TBSP chopped peeled ginger
2 15 oz cans black beans, rinsed
1 cup vegetable broth or water
1 TBSP lime zest
¼ cup fresh lime juice
1 avocado, chopped
½ cup Cotija or feta cheese, crumbled (optional)
Lime wedges for serving

1. Heat 1 TBSP oil in medium saucepan and sauté ¼ of the onion until soft. Add rice, stir to coat. Add 2 cups water and ½ tsp salt. Bring to a boil, reduce heat to low, cover and cook 40-50 minutes until rice is tender. Remove from heat, fluff with fork and add cilantro, salt and pepper.
 
2. While rice cooks, heat 1 TBSP oil in medium saucepan over medium heat. Add remaining onion and cook until soft. Add coriander and cumin, stir one minute. Add jalapeno, garlic and ginger and cook one minute. Add beans and broth, season with salt and pepper. Bring to a boil, reduce heat and simmer, occasionally mashing beans until thickened, 8-10 min. Add lime zest and juice. Serve over rice with avocado, cheese (if using), and lime wedges.