Rice, Black Bean and Mango Salsa Bowl

So, I made this recipe up. I saw a facebook post about black beans and mango salsa a few days ago and it got me thinking...The weather has been beautiful here lately and any time it warms up to 50 degrees, it has all of us thinking about Spring, beloved Spring! Spring equals warmer weather and lighter food which, for me, always includes Cuban. I had decided that I would make brown rice and season it up with some lime juice, cilantro and salt once cooked. Then I would saute up a load of garlic (5 ginormous cloves!) in a wee bit of olive oil and add a couple cans of black beans with their juice and let it simmer for a while to reduce. Then I would squeeze in fresh lime juice and add some garlic salt and chile powder. Then I would dish up the rice in a shallow bowl and top it with a ladel or two of beans, whose juice would drip down and flavor the rice. Then, I would top the whole thing with fresh mango salsa. You could probably make the dish just fine from the description above seeing as how it's rustic, but I'm going to provide the recipe below. It was really, really good.

Jeremy loved it, which is no surprise since it's basically a vegetarians dream dish. The fresh salsa paired so well with the earthiness of the beans and the sweet tart combination along with the garlic was divine. A snap to make too, by the way, and oh, so satisfying.

So get this. I was actually all geared up to make this dinner last night, but I had a showing on my house around 3pm and had to leave. I went to Danielle's house and never left. We ended up having dinner there, but it was kind of funny because she was making black bean patties with a mango rice. I don't know whether it was in the air or what, but black beans and mangos were popular in Steamboat this week. The dinner last night was delicious as well, but I figure I'd better ration out my black bean posts so as not to cause a revolt. Besides, I will be making Danielle's dinner again and will share the recipe at that time. Until then, make this...

Rice, Black Bean and Mango Salsa Bowl

serves 4

2 cans black beans, left undrained

whole grain rice or white rice (enough for 4 people according to package)

5 fat garlic cloves (or 7-8 smaller ones) minced
2 tablespoons olive oil
2 juicy limes, each cut in half
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 mango, chopped into bite sized chunks
2 tablespoons red onion, finely diced
1 cup cilantro, chopped, divided
Kosher salt

Black pepper

For the rice:

Cook enough rice for 4 people according to the package directions. (I usually need enough rice for 6 people to feed 4).

For the mango salsa:
While the rice is cooking, make the mango salsa. Mix the chopped mango, red onion, half of the cilantro, with the juice of half a lime and a pinch of salt and black pepper. Set aside until ready to use.

For the black beans:
While the rice is cooking, set a saute pan over medium low heat and add the olive oil and garlic. Cook for garlic for a minute or two, then add the cans of black beans with their juice. Turn the heat up to medium high and bring it to a boil, then turn the heat back down to medium to medium low and simmer, stirring occasionally for 12-15 minutes until some of the beans juices have evaporated away and it is a bit thicker. Don't boil away all the juice because that is what will flavor the rice when you dish it up. Add the chili powder, salt and the juice from 1 whole lime and stir to combine.

When the rice is done cooking, squeeze in the juice of the remaining half a lime and add a generous pinch of salt and the remaining cilantro. Stir to combine. Cover to keep warm.

To serve: Scoop a portion of the seasoned rice on the bottom of your bowl and top with beans with its sauce, then top with mango salsa. Dig in!

You can make the mango salsa up to a day in advance. It re-heats beautifully too! I would make this for company. Just serve an appetizer like cucumber spears with lime juice, salt and chili powder, pass the mojitos or coronas and you are golden. Flan with toasted coconut flakes for dessert wouldn't hurt you either. Oh, my, I'm hurting for Summer!