Cilantro Lime Rice with Black Beans
Fluffy white rice with citrus notes of lime and fresh cilantro paired with black beans for a light side or vegan main dish.
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.
Notes
Your rice cooking time may vary depending on whether you have pre-blanched rice or not, so do check the recommended cooking times on your rice package.
