vegan taco day

Brown Rice and Beans with Ginger Chile Salsa

Author: Ordinary VeganRecipe Serves: 4


  • 2 Tbsp. olive oil, divided
  • 1 celery stalk, chopped, divided
  • 1 cup of brown rice
  • Salt & freshly ground black pepper
  • ½ cup coarsely chopped fresh cilantro, divided
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 15-0z cans black beans, rinsed (or freshly made)
  • 1 cup homemade vegetable broth (broccoli stems + cilantro leaves)
  • 2 red Jalapeños or fresno chiles, stemmed, halved and seeded
  • 1 Tbsp. chopped peeled ginger
  • 1 Tbsp. fnely grated lime zest
  • 1 tsp. maple syrup
  • ¼ cup fresh lime juice
  • 1 avocado, halved, pitted, chopped
  • ½ cup fresh tomatoes, chopped


  1. Heat 1 Tbsp. oil in a medium saucepan over medium heat. Add ¼ of chopped celery and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add rice and stir to coat.
  3. Add 2 cups water and season with salt. Bring to boil, reduce heat to low, cover and cook until rice is just tender.
  4. Remove rice from heat. Let stand, covered for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro: season with salt and pepper.
  5. While rice is cooking, heat remaining 1 Tbsp. oil in a medium saucepan over medium heat. Add ⅔ of remaining celery. Cook, stirring occasionally, about 5 minutes.
  6. Add coriander and cumin; stir 1 minute.
  7. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
  8. Pulse chiles, ginger, lime zest, lime juice, remaining celery and maple syrup in a blender until a chunky sauce forms. Season salsa with salt.
  9. Serve rice with beans: top with salsa, avocado, tomatoes, ¼ cup cilantro and lime wedges.