Cilantro Lime Rice with Black Beans (Vegan)
Rice! I’m gonna be totally honest with you guys. I don’t share a lot of rice dishes because I don’t eat a lot of rice dishes. Although that is changing. Today, I’m sharing my Cilantro Lime Rice with Black Beans recipe which I learned to make from the mother of my old Puerto Rican boyfriend.
Yep, I’m going deep in the memories on this post. Old boyfriends and childhood traumas! Still, it all has a happy conclusion. Me, learning to enjoy rice again AND delicious game day food. It’s Euro Cup time in our home.
So, why not more rice dishes before now?
Why You Shouldn’t Force Your Kids to Eat Things
It all goes back to a childhood trauma when at around eight or nine years old, I stopped eating rice. You know those moments when kids decide – for a bit – they don’t like something?
I can promise you, leave them alone and they’ll come back to it. Or they won’t. We all don’t need to like the same things.
BUT my dad decided I was going to eat rice whether I wanted it or not. Forcing me to sit at the table until I ate the rice HE put on my plate. Three hours later I finally choked down the rice so I could get up and leave. After that I stopped eating rice completely and it’s taken me well over 30 years start eating it again.
Moral of the story – don’t force your kids to eat things they don’t like. They will come back to eating it as their taste buds change again and won’t have trauma associated with the food.
Now, story time over. Let’s get on to happier times and the goodness of Cilantro Lime Rice with Black Beans.
Game Day Food
It’s been game day here in our home for WEEKS as the Euro Cup happens. Which means lots of requests for game day food from the hubby. Back in the States, game day food often means fried, heavy foods but I get tired of them really quick.
A quick perusal of the fridge told me I had a bounty of freshly cooked black beans and zucchini. Does anyone not have an overload of zucchini sitting in their fridge during the summer?
A quick dip down to the farmer’s market and I had fresh cilantro and cherry tomatoes for a vegetarian feast! Enchiladas with zucchini and black beans. Paired with Grilled Pepper and Tomato Salad (Portuguese), Mexican fried corn, and Cilantro Lime Rice with Black Beans (Puerto Rican).
Cooking Up Your Cilantro Lime Rice with Black Beans
One of the things that makes this dish taste so awesome is the toasting of the rice grains. And then adding the lime juice first so that the grains soak up that flavor before they start taking on the veggie stock. It’s the same reason you add the wine to risotto before you start adding the stock. The flavor fills the grains and makes the whole dish.
Also, stirring the rice several times through the cooking process makes it’s lighter and fluffier. Especially when you finish it at the end with another stir and a four to five more minutes with the lid on, allowing the stem to do its trick. I do this for all my rice dishes.
Finally, please make sure you don’t overcook your rice. Nothing is worse than mushy rice for ruining rice dishes. I bring the rice to al dente, and then turn it off, allowing the heat from the pot to finish off the rice to perfectly tender.
Substitutions
If you’re not on a vegan diet, chicken stock tastes amazing in the Cilantro Lime Rice. And while you can use water, it doesn’t add any extra flavor, so I recommend sticking to a stock instead.
Not a fan of black beans? That’s okay. Pinto, kidney, or red beans will work as well. For those looking for a shortcut, use a 14-ounce can, drained and rinsed.
For the peeps who aren’t into cilantro, although it makes this dish, you could easily use basil, rosemary, or parsley.
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The hubby loves this dish and uses the leftovers to make burritos the next day. I love the light, citrusy notes and how easy it is to make.
Let us know what you thought of it, by leaving us a comment. And as always, if you have questions, please let me know. I’m happy to help.
Cilantro Lime Rice with Black Beans
Ingredients
- 2 tbsp olive oil
- 1 cup long grain white rice
- 1 ¾ to 2 cups veggie stock
- zest and juice from one lime
- 1 cup black beans drained and rinsed
- salt and pepper to taste
- 1 bunch fresh cilantro (coriander) large stems removed and chopped
Instructions
- Heat olive oil over medium heat, in a pot with tight fitting lid. Stir rice into hot oil and toast until golden brown, stirring often so as not to burn.
- Add lime juice, stir a few more times to allow rice to soak up the juice, then add 1 3/4 cups of veggie stock. Place lid on the pot and turn down pot to a low simmer, allowing rice to cook. Stir occassionally to break up the grains and make sure it's not sticking to the bottom of the pot.
- After about 10 to 15 minutes, check rice to make sure you don't need to add the extra quarter cup of veggie stock. Place lid back on and finish cooking your rice until it is to your desired texture, soft but not mushy. Do not overcook.
- Remove pot from the heat, add lime zest, chopped cilantro, and black beans. Season with salt and pepper before placing lid back on the pot and allow the steam to fluff the rice and bring the flavors together.
- Serve as a light main dish or side dish paired with Mexican, Spanish, or Latin flavors.