Black Beans and Coconut-Lime Rice

1 c shredded coconut
1 can  vegetable broth
(1⁄4 t ea salt/pepper)
(3 T butter)
2  c uncooked rice
1 sm onion, diced
1 poblano pepper, seeded & chopped
2- 15 oz cans black beans, drained
(2 t chili powder)
(1 t cumin)
1 lime
2 green onion, thinly sliced
1⁄2 c cilantro
Sour cream
Mango, peeled sliced    

Preheat oven to 350 degrees.

Bake coconut in a shallow
baking pan for 8-10 min. In a saucepan, bring broth,
salt/pepper, 2 T butter and 2 c water to boil. Stir in the
rice. Cook 30-40 min. Turn off heat & keep covered till
ready to serve.

     Heat remaining 1 T butter in a sauce pan; add onion
& poblano pepper, sauté till tender. Stir in black beans,
chili powder, cumin & 3⁄4 c water. Cook over med heat
for 15 min.

     Zest lime peel and squeeze juice into sm bowl.  Fluff
rice w/ fork and add roasted coconut, green onion,
cilantro, lime juice & zest to the rice. Serve bean mixture
over rice. Top w/ sour cream & mango.