Black Bean, Mango & Coconut Rice Bowls
Rich coconut milk infused rice is topped with a blend of back beans and mango in these sweet, savory and spicy tropical-inspired coconut rice bowls.
Servings: 4
Ingredients
- coconut rice
- 1 tbsp. vegetable oil
- 1 onion diced
- 2 garlic cloves minced
- 1 red bell pepper diced.
- 1 jalapeño pepper seeded and finely chopped
- 2 ripe mangoes diced (about 2 cups)
- 1-14 oz. can or 1 ¾ cups cooked black beans rinsed and drained
- ¼ cup lime juice
- 1 tbsp. agave or to taste, depending on how sweet your mangoes are
- 1 tsp. ground cumin
- ¼ tsp. salt
- black pepper to taste
- 2 scallions chopped
- hot sauce for serving (optional)
Instructions
- Prepare coconut rice according to recipe directions.
- While coconut rice cooks, coat a medium skillet with oil and place over medium heat. Add onion, garlic, red bell pepper and jalapeño. Sauté until onion and pepper are softened, about 5 minutes.
- Add mango, beans, lime juice, agave, cumin salt and pepper. Bring to a simmer. Allow to simmer, stirring occasionally, until mangoes are tender and mixture is thick and slightly syrupy, about 2 minutes.
- Divide rice into bowls and top with mango and bean mixture. Sprinkle with scallions and hot sauce, if using.