Rice and Black Beans with Cilantro and Lime
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Rice and Black Beans with Cilantro and Lime
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 tbsp olive oil
- ½ yellow onion finely diced
- ½ jalapeño chopped, seeded and deveined
- 1 garlic minced, large clove
- 1 tsp cumin
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup basmati rice rinsed and drained
- 2 cups chicken broth or vegetable broth
- 1 .5 oz black beans canned, 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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