Black Bean & Mango Rice Bowl with Cilantro Vinaigrette

Directions

1. Rinse the basmati rice in a colander, then transfer to a small saucepan. Add water and salt, and bring to a boil.
2. Once boiling, reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 to 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Wash and dry the bell pepper, then seed and small-dice it; place the pieces in a medium bowl. Halve the jalapeño, remove seeds, and mince; add to the bowl. Peel and mince the garlic and add it as well.
4. Heat a skillet over medium. Drain and rinse the black beans.
5. Add a little olive oil to the skillet and swirl to coat the bottom. Add the peppers and garlic; cook until the pepper softens, about 2–3 minutes.
6. Add the black beans and season with cumin, salt, and pepper. Cook, stirring occasionally, until warmed through, about 2–3 minutes. Turn off the heat.
7. Peel the mango and slice the flesh away from the pit, then dice and transfer to a separate bowl.
8. Shave the cilantro leaves from the stems, discard the stems, and mince the leaves. Stir half of the cilantro into the beans and reserve the rest for the dressing.
9. Juice the lime into a small bowl.
10. Stir the remaining cilantro, olive oil, salt, and pepper into the lime juice to make the dressing.
11. Divide the cooked rice into bowls, top with the bean mixture and mango, then drizzle with the cilantro-lime dressing. Toss gently and serve.