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Rice and Black Beans with Cilantro and Lime

Bring something special to the table with this well-loved recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 tbsp olive oil
  • ½ yellow onion finely diced
  • ½ Jalapeño 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 .5 oz can black beans, rinsed and drained
  • 3 tbsp green chilies
  • ½ cup cilantro chopped
  • 2 tbsp lime juice to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Reduce the heat to low and simmer, covered, for 20 minutes. Remove from the heat, without removing the lid, for another 5 minutes.
  4. 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.
  5. Serve as a side dish or a filling for tacos, burritos, or enchiladas. Enjoy.