Coconut-Lime Rice with Red Beans & Mango

Ingredients
2 c. short-grain brown rice
2 tsp. sesame oil
1 c. diced onion or shallots
1 1/2 tbsp. fresh ginger, minced
1 c. canned coconut milk
2 1/2 c. vegetable broth
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 mango
1 1/2 c. cooked red beans (or 2 15-oz. cans)
1 lime, juiced and zested
cilantro and scallions, for serving

Directions
Rinse the rice under cool water and set aside. Saute onions in a large soup pot, until they start to brown a bit. Add the ginger and saute for 30 seconds, or until fragrant. Add the rice and keep stirring until rice is slightly toasted, about 2 minutes. Add the coconut milk, broth, salt and cayenne and bring to a simmer. Give the pot a quick stir, cover it, and leave it alone until rice is tender and has absorbed nearly all the liquid (about 40 minutes).

While the rice is cooking, chop up the mango into bite-size pieces.

When the rice is tender, fold in the beans, lime juice and zest, and mango. Let this all cook together for another minute or two so that everything warms up. Serve topped with cilantro and scallions.

Serves 4 to 6.