Black Beans and Rice
This black beans and rice recipe is cilantro lime rice and black beans, all cooked together to make a savory and flavorful side dish. Black beans and rice are perfect when paired with grilled meats or served alongside Mexican or Cuban food.
- 1 tablespoon olive oil
- 1/2 cup onion finely diced
- 2 teaspoons minced garlic
- 1 1/2 cups long grain white rice uncooked
- 1 teaspoon ground cumin
- 3 cups chicken broth
- salt and pepper to taste
- 2 15 ounce cans black beans rinsed and drained
- 2 tablespoons lime juice
- 1/3 cup cilantro leaves chopped
- cilantro sprigs and lime wedges for garnish
Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook for 2-3 minutes or until tender.
Add the rice and cook for 1-2 minutes.
Add the cumin, chicken broth, salt and pepper. Bring the pot to a boil.
Cover the pot and turn the heat down to low. Simmer for 15 minutes or until rice is tender.
Stir the beans into the rice. Cover the pot and let sit off the heat for 3-5 minutes or until beans are warmed through.
Stir in the lime juice and cilantro. Fluff the rice with a fork. Taste and add more salt and pepper if desired.
Garnish with cilantro sprigs and lime wedges, then serve.
Calories: 153kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Sodium: 325mg | Potassium: 129mg | Vitamin A: 45IU | Vitamin C: 8.4mg | Calcium: 21mg | Iron: 0.6mg