One of my recent lunch dates with the kids was at Frita Batidos and we ordered their “Best Snack Ever”. It’s a bowl of layered coconut ginger rice, black beans, melted cheese, and topped with a cilantro-lime salsa. It seriously is the BEST. SNACK. EVER. I had so much fun experimenting at home to come up with my own version. While my version here isn’t exactly the same, it’s close, and it’s super-delicious. The coconut and ginger flavor is subtle, but it really adds a lot to the layers of fragrant rice, creamy black beans, melty cheese, and fresh cilantro lime salsa. I could eat this forever.
While there are several components to this dish, each component is fairly simple to make and it takes minutes to assemble. I used six individual bowls for baking, but it also works in a 9×13 baking dish. The bowls or casserole can be prepared and assembled ahead of time and stored in the refrigerator until it’s ready to be baked.
- ½ pound black beans, rinsed and soaked overnight
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt
- dash ground black pepper
- 2 cups chicken broth
- 1 cup water
- 1 bay leaf
- 2 teaspoon lime juice
- 2 tablespoons cornstarch + ¼ cup water
- 1 tablespoon olive oil
- 1½ tablespoons grated fresh ginger
- 1 tablespoon minced garlic
- 1½ cups brown jasmine rice, rinsed and drained
- 1 (14 -ounce) can coconut milk
- 1 cup water
- ¾ teaspoon kosher salt
- 1 tablespoon chopped fresh cilantro
- 2 tomatoes, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice
- salt and pepper to taste
- 12 ounces monterey jack cheese, grated
- ½ teaspoon chili powder for sprinkling
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, cumin, chili powder, salt, and pepper. Saute until onion softens and starts to become translucent, about 5-7 minutes. Add the black beans, chicken broth, water, and bay leaf. Bring to a boil, then turn heat to low and quietly simmer the beans until they are soft and tender, about 2 hours.
- Mix the cornstarch and water together with a fork. Gradually stir the cornstarch mixture into the black beans. Continue stirring until black beans begin to thicken slightly, about 5 minutes. Turn off heat and stir in the lime juice. Remove bay leaf and set aside.
- In a large pot, heat the oil over medium heat. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the rice and give a quick stir to evenly coat the rice. Add the coconut milk, water, and salt. Bring to a boil and then turn heat to low. Cover and simmer for 30-35 minutes, until rice is tender. Turn off heat and allow rice to sit for another 10 minutes. Stir in chopped cilantro and set aside.
- In a medium bowl, combine the tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.
- Spread a layer of coconut ginger rice in the bottom of six individual bowls or in a 9x13 baking dish. Next layer with the black beans and then the grated Monterey Jack cheese. Sprinkle with chili powder.
- Bake at 375 for 15-20 minutes until cheese is bubbly and melted. Top with cilantro-lime salsa for serving.
Casserole or bowls can be assembled in advance and stored in the refrigerator until ready to bake. If refrigerated, increase baking time to 25-30 minutes.
Alysa says
WOW Emily! I can hardly wait to try this recipe. I was just dreaming of the best beans and rice I’d ever eaten (while on a cruise) and this recipe easily tops that!
Just found your blog through Foodgawker. Looking forward to connecting.
Emily says
Thanks, Alysa!
Tonya says
This sounds so good. Could you substitute other kinds of rice?
Emily says
Hi Tonya, white jasmine would certainly be a good substitute for the brown jasmine, although you may need to adjust the cooking time. (White rice tends to cook more quickly than brown.) Long or short grain rice would also work, but the rice won’t be quite as fragrant as it is with the jasmine rice. Hope this helps!
Tonya says
Yes! Thank you, I am looking forward to try this recipe. Aloha!