Rice and Black Beans with Cilantro and Lime

This easy rice and black beans with cilantro and lime recipe is a terrific side dish to pair with almost any Mexican main dish. We all enjoyed the recipe and thought it paired nicely with Spicy Shredded Pork Tacos with Avocado and Roasted Tomatillo Salsa. I served my portion on the side but my kids and husband all scooped it into their tacos.

Rice and Black Beans with Cilantro and Lime

Ingredients:

• 1 tbsp olive oil
• 1/2 yellow onion, finely diced
• 1/2 jalapeno, chopped, seeded and deveined
• 1 large clove of garlic, minced
• 1 tsp cumin
• Sea salt and freshly cracked pepper, to taste
• 1 cup basmati rice, rinsed and drained
• 2 cups chicken broth or vegetable broth
• 1 (14.5 oz) can black beans, rinsed and drained
• 3 tbsp green chilies
• 1/2 cup cilantro, chopped
• 2 tbsp lime juice, to taste

How to Make Rice and Black Beans with Cilantro and Lime

Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos then cook, stirring occasionally, for 3-4 minutes or until tender.

Add garlic, cumin, sea salt, and freshly cracked pepper, to taste, then cook, stirring constantly, for 45 seconds. Add the rice and saute for a minute or two. Add the drained and rinsed black beans, green chilies, and chicken broth; stir and bring to a boil.

Reduce the heat to low and simmer, covered, for 20 minutes. Remove from the heat, without removing the lid, for another 5 minutes.

Fluff with a fork then gently stir in lime juice and cilantro. Taste and re-season with sea salt and freshly cracked pepper, to taste, or lime juice if needed.

Serve as a side dish or a filling for tacos, burritos, or enchiladas. Enjoy.

Rice and Black Beans with Cilantro and Lime

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Sides

Cuisine: Mexican

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Large Skillet with Lid

Ingredients

• 1 tbsp olive oil
• ½ yellow onion finely diced
• ½ jalapeno chopped, seeded and deveined
• 1 large clove of garlic minced
• 1 tsp cumin
• Sea salt and freshly cracked pepper to taste
• 1 cup basmati rice rinsed and drained
• 2 cups chicken broth or vegetable broth
• 1 14.5 oz can black beans, rinsed and drained
• 3 tbsp green chilies
• ½ cup cilantro chopped
• 2 tbsp lime juice to taste

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos then cook, stirring occasionally, for 3-4 minutes or until tender.
• Add garlic, cumin, sea salt, and freshly cracked pepper, to taste, then cook, stirring constantly, for 45 seconds. Add the rice and saute for a minute or two. Add the drained and rinsed black beans, green chilies, and chicken broth; stir and bring to a boil.
• Reduce the heat to low and simmer, covered, for 20 minutes. Remove from the heat, without removing the lid, for another 5 minutes.
• Fluff with a fork then gently stir in lime juice and cilantro. Taste and re-season with sea salt and freshly cracked pepper, to taste, or lime juice if needed.
• Serve as a side dish or a filling for tacos, burritos, or enchiladas. Enjoy.

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