Brown Rice and Beans with Ginger Chile Salsa

I love some rice + beans. This version is that new-new though. It has like everything I want. Fresh ingredients, spice, filling and it's simple. Additionally, cheese is all kinds of optional so it's perfect for my Ryan or when we don't have any cheese left. Sometimes I outfit the dish with goat cheese instead of Feta, too. Oh and don't forget the avocado. We just didn't have one available at the time. Please believe we see this dish like a once a week-er. 

Enjoy y'all!

Recipe adapted from Bon Appetit.

INGREDIENTS

• 2 tablespoons olive oil, divide
• 1 medium onion, chopped, divided
• 1 cup brown rice
• Kosher salt
• 1/2 cup coarsely chopped fresh cilantro, divided
• Freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 15-ounce cans black beans, rinsed
• 1 cup water w/ 1 tablespoon of Better Than Bouillion: Vegetable Bouillion
• 2 red/green jalapeños stemmed, halved (seeded if you'd like it more mild)
• 1 garlic clove
• 1 tablespoon chopped peeled ginger
• 1 tablespoon finely grated lime zest
• 1/4 cup fresh lime juice
• 1 avocado, halved, pitted, chopped
• 1/4 cup crumbled Cotija cheese or feta
• Lime wedges (for serving)

PREPARATION

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