|

Rice and Black Beans with Cilantro and Lime

Rice and Black Beans with Cilantro and Lime

This is a terrific side dish to pair with almost any Mexican main dish. I served this rice and black beans with cilantro and lime with the Spicy Shredded Pork Tacos with Avocado and the Roasted Tomatillo Salsa. I served my portion on the side but my kids and husband all scooped it into their tacos. We all thought the rice was delicious and the leftovers were just as good the next day.

Rice and Black Beans with Cilantro and Lime

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 as taco, burrito, or enchilada filling. Enjoy.

Rice and Black Beans with Cilantro and Lime

 

Rice and Black Beans with Cilantro and Lime

 

Yield:

Total Time: 30 minutes 

Ingredients:

1 tbsp olive oil
1/2 sweet 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
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

Directions:

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 as taco, burrito, or enchilada filling. Enjoy.

 

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Carlsbad Cravings

Leave a Reply

Your email address will not be published.

6 Comments

  1. I’ve made this rice dozens of times in the past 2-3 years, it’s always a hit with anyone I serve! Thanks for sharing!