Cilantro Lime Rice and Black Beans
This Cilantro Lime Rice and Black Beans is vibrant and zesty! It's a perfect side or base for your favorite protein, packed with flavor and freshness.
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 cup long-grain rice (such as Basmati)
- 1 cup water
- 1 tsp salt
- 1 tsp lime zest
- 14 oz. black beans (cooked and rinsed)
- 1 cup chopped cilantro
- 2 tbsp lime juice
Instructions
- Start by rinsing your long-grain rice under cold water. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the rinsed rice and toast it for about 2–3 minutes until slightly golden.
- Add 1 cup of water, 1 teaspoon of salt, and 1 teaspoon of lime zest to the saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
- While the rice is cooking, drain and rinse the black beans thoroughly and set aside.
- Once the rice is cooked, fluff with a fork and gently mix in the rinsed black beans, chopped cilantro, and 2 tablespoons of lime juice. Taste and adjust seasoning if necessary.
Equipment
- Medium Saucepan
- Wooden Spoon
- Measuring Cups
- Strainer
- Cutting Board
- Knife
Notes
- For a healthier option, swap Basmati for brown rice or quinoa.
- For variety, try pinto beans instead of black beans.
- If you're not a fan of cilantro, parsley can be a great substitute.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months in a freezer-safe container, thaw in the fridge before reheating.