• prep: 20 min
• cook: 50 min
• total: 1 hr 10 min

servings:

It's not traditional, but we love the heat that fresh ginger adds to salsa.

• 2 tablespoons olive oil, divided
• 1 medium onion, chopped, divided
• 1 cup brown rice
• Kosher salt
• 1/2 cup coarsely chopped fresh cilantro, divided
• Freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 15-ounce cans black beans, rinsed
• 1 cup low-sodium vegetable broth or water
• 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
• 1 garlic clove
• 1 tablespoon chopped peeled ginger
• 1 tablespoon finely grated lime zest
• 1/4 cup fresh lime juice
• 1 avocado, halved, pitted, chopped
• 1/4 cup crumbled Cotija cheese or feta
• Lime wedges (for serving)

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