Ingredients

1/4 cup sweetened flaked coconut

1 (13.5 ounce) can light coconut milk

1/3 cup water

1/2 teaspoon salt, divided

1/4 teaspoon pepper

1 cup uncooked basmati rice

1 teaspoon Canola oil

1 small onion, chopped

1 red bell pepper, diced

2 (15-oz.) cans black beans, drained and rinsed

2 teaspoons chili powder

1 teaspoon ground cumin

2 limes

3 green onions, thinly sliced

1/2 cup chopped fresh cilantro

Directions

1. Preheat oven to 350°. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.

2. To prepare coconut rice, combine rice, water, ¼ teaspoon salt, pepper and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.

3. Meanwhile, heat oil in a medium saucepan over medium-high heat; add onion and red pepper, and sauté 5 minutes or until tender. Stir in black beans, chili powder, cumin, remaining ¼ teaspoon salt and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.

4. Grate zest from 1 lime, avoiding pale bitter pith, into a bowl; squeeze juice from1 lime into bowl. Cut the other lime into wedges.

5. Fluff rice with a fork. Fold lime zest and juice, green onions, and cilantro into hot cooked rice. Serve bean mixture over rice with 1 tablespoon toasted coconut, a lime wedge and desired toppings.