Rice and Black Beans with Cilantro and Lime

 

Rice and Black Beans with Cilantro and Lime

 

Yield: 8 

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