Cilantro Lime Rice with Black Beans
Cilantro lime rice with black beans, made the way I learned it. Grains toasted in olive oil, lime juice added before the stock, and finished with steam. Vegan, gluten-free, and endlessly adaptable.
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
- Rice timing varies. Pre-blanched or parboiled rice cooks differently — check the recommended times on your package and adjust. Bring the rice to just-tender and then turn the heat off; residual heat in the pot finishes it. Overcooked rice is the one thing that ruins this dish.
- Stock, not water. Water works but adds nothing. Vegetable stock keeps it vegan; chicken stock tastes excellent if you're not cooking vegan.
- Bean swaps. Pinto, kidney, or red beans all work. Canned is fine — a 14-ounce can, drained and rinsed.
- Not a cilantro person? Basil, flat-leaf parsley, or fresh oregano will all work, though the dish becomes something different. Parsley is the closest in texture.
- Make ahead and storage. Keeps in an airtight container in the fridge for up to 4 days. Reheat with a splash of stock or water to bring back the moisture. It also freezes well for up to 3 months — cool completely first, then freeze flat in bags.
- Leftovers. The hubby turns these into burritos the next day, and they're better for having sat overnight.
Nutrition (per serving, approximate — 4 servings)
- Calories: 290
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 47g
- Fiber: 4g
- Sugar: 1g
- Protein: 7g
- Sodium: 310mg
