Brown Rice & Beans With Ginger Chile Salsa

• 2 Tbs. olive oil, divided
• 1 medium onion, chopped, divided
• 1 cup brown rice
• Kosher salt
• 1/2 cup coarsely chopped fresh cilantro, divided
• Freshly ground black pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 15-oz cans black beans, rinsed
• 1 cup vegetable broth or water
• 2 red jalapenos chiles, stemmed, halved, seeded
• 1 garlic clove
• 1 Tbs. chopped peeled ginger
• 1 Tbs. finely grated lime zest
• 1/4 cup fresh lime juice
• 1 avocado, halved, pitted, chopped
• 1/4 cup crumbled feta cheese
• Lime wedges (for serving)

1. Heat 1 Tbs oil in a medium saucepan over medium heat. Add 1/4 onion and cook until softened, 5 minutes. 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 tender, 40-50 minutes.
2. Remove from heat. Let stand, covered for 10 minutes. Fold in 1/4 cup cilantro; season with salt & pepper.
3. While rice is cooking, heat remaining oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook 5 minutes.
4. Add coriander & cumin; stir 1 minute. Add beans & broth; season wtih salt & pepper. Bring to a boil, reduce heat and simmer, mashing beans until thickened 8-10 minutes.
5. Pulse chiles, garlic, ginger, lime zest, lime juice and remaining onion in a blender until a chunky sauce forms. Season with salt.
6. Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro & lime wedges.

olive oil, onion, brown rice, kosher salt, fresh cilantro, freshly ground black pepper, ground coriander, ground cumin, black beans, vegetable broth, red jalapenos chiles, garlic, ginger, lime zest, lime juice, avocado, feta cheese, lime wedges

Taken from www.epicurious.com/recipes/member/views/brown-rice-beans-with-ginger-chile-salsa-52365221 (may not work)