Rice and black beans (optional) simmered with jalapenos, green chilies and red onions spiked with cilantro and lime for the most satisfying Mexican rice you will want to serve with everything. Or with nothing because its ts cravilicious all by itself.
This Cilantro Lime Rice with Black Beans has long been a favorite staple at my house. Its the same rice in my beloved Honey Lime Chipotle Chicken Fajita Bowls and I’m using it again to enhance my Fiesta Ranch Chicken Burrito Bowls (coming soon), so I thought it was long past time for its very own post even though there are many versions all over the internet…
But none quite like this…
This Cilantro Lime Rice is delishified by the addition of black beans which cook right alongside the rice along with sauteed red onions, jalapenos, green chilies, garlic and a healthy dash of cumin.
Even with the encore cast, this rice is flavorful without being overwhelming so it pairs perfectly with any tacos, enchiladas, burritos, etc. you are serving up and also makes the ideal side because it requires so little hands-on prep time, but adds a lot to the meal.
One Pot Cilantro Lime Rice and Black Beans is waiting for you (in a totally non-creepy way) to elevate every Mexican meal to even more drool worthy heights.
- 2 tablespoons olive oil
- 1/2 cup red onion, chopped
- 1-2 jalapenos, chopped, seeded and deveined (optional)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 1/2 cups long grained rice, rinsed and drained
- 3 cups chicken broth (may sub vegetable broth)
- 1 (14.5 oz) can black beans, rinsed and drained (optional)
- 3 tablespoons green chilies (from 4 oz. can of green chilies)
- Freshly cracked salt and pepper to taste
- 1 tablespoon butter (optional)
- 1/2 cup loosely packed cilantro, chopped
- 2 tablespoon lime juice
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions and jalapenos saute 3-5 minutes or until tender.
- Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans, green chilies and chicken broth and bring to a boil.
- Reduce heat to low (dial should be a little above lowest setting) and simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.
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