Beans and rice are a staple in our house along with cilantro and limes. It’s pretty rare we don’t have them all, so this recipe was simply a must. And since I love all these things on their own, how great is it to have them together??!!
One Pot Cilantro Lime Rice (with Black Beans) simmered with jalapeños, 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 it’s cravilicious all by itself.
The Ingredients
As I mentioned earlier, beans, rice, cilantro, and limes are household staples. I only had to buy a few things to make this dish: red onion, jalapeños, and canned green chiles.
The Process
No special equipment is needed, which is always a good thing in my book. The prep and cook times were both accurate, making this dish very quick to make. I skipped the optional 1-2 tablespoons of butter since the rice didn’t dry out during cooking.
Serving Suggestion
I served this dish as a side with skirt steak that had been seasoned with Toasted Cumin and Black Pepper Rub (recipe below). It would easily go with fish or chicken, or I can see it as a meatless meal on its own.
Toasted Cumin and Black Pepper Rub
Ingredients
- 1/4 cup Cumin Seeds
- 2 tbsp Dried Oregano
- 1 tbsp Black Peppercorns
- 1/4 tsp salt
- 1/2 tsp sugar
Instructions
Stove-top Method
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Add all ingredients to a skillet and toast on medium for about 2 minutes, stirring from time to time so the spices cook evenly. Spices should darken and become aromatic when ready.
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Allow to cool, then grind in a spice grinder. makes enough rub for 4 chicken breast quarters.
Toaster Oven Method
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Add all ingredients to a rimmed tray that will fir into the toaster oven. Set dial between 2 and 3, and toast. Spices should darken and become aromatic when ready.
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Allow to cool, then grind in a spice grinder. makes enough rub for 4 chicken breast quarters.
Recipe Notes
Adapted from The National Chicken Council
