Instructions

For the black beans:

1. 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.
2. 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.

For the coconut ginger rice:

1. 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.

For the cilantro-lime salsa:

1. In a medium bowl, combine the tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.

Assemble:

1. Spread a layer of coconut ginger rice in the bottom of six individual bowls or in a 9×13 baking dish. Next layer with the black beans and then the grated Monterey Jack cheese. Sprinkle with chili powder.
2. Bake at 375 for 15-20 minutes until cheese is bubbly and melted. Top with cilantro-lime salsa for serving.