Brazilian Creamy Coconut Lime Rice with Toasted Black Beans

Instructions

1. 1

   1. Rinse the long-grain white rice under cold water until the water runs almost clear. Drain well and set aside.

2. 2

   2. Heat a medium pot over medium heat. Add 1 tablespoon olive oil, half of the chopped onion, and half of the chopped garlic. Sauté for 2 to 3 minutes until the onion is translucent.

3. 3

   3. Add the rinsed rice and stir for 1 minute so it absorbs the oil and aromatics. Pour in the coconut milk, water, and 1 teaspoon salt. Once it comes to a boil, reduce to very low heat, cover, and cook for 15 minutes.

4. 4

   4. Turn off the heat and let the rice rest, covered, for 5 minutes. Then add the lime zest and 1 tablespoon of the lime juice. Fluff gently with a fork.

5. 5

   5. While the rice cooks, heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil, the rest of the onion, and the rest of the garlic. Cook for 2 minutes.

6. 6

   6. Add the red bell pepper and cook 3 more minutes until it starts to soften. Add the drained black beans, ground cumin, sweet paprika, 1 tablespoon of the remaining lime juice, 1/4 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the beans are heated through and lightly toasted in spots.

7. 7

   7. Stir half of the fresh cilantro into the beans and cook for 30 seconds. Taste and adjust salt if needed.

8. 8

   8. In a small dry skillet over medium heat, toast the toasted cassava flour for 1 to 2 minutes, stirring constantly, until more fragrant and just lightly golden. Do not let it burn.

9. 9

   9. Serve the creamy coconut rice in shallow bowls, spoon the toasted black beans and peppers on top, and finish with the remaining cilantro and toasted cassava flour for texture.

10. 10

    10. If you want to keep the dish warm before serving, you may cover it and hold it in an oven at 200°F / 95°C for up to 10 minutes.