Zesty Lime And Hot Chilies Punctuate This Spicy Rice And Beans Recipe. Serve It As A Vegan Dinner Or Side Dish.

Zesty lime and hot chilies punctuate this spicy rice and beans recipe. Serve it as a vegan dinner or side dish.
Zesty lime and hot chilies punctuate this spicy rice and beans recipe. Serve it as a vegan dinner or side dish.

Chili Lime Rice and Beans

Serves 8

Ingredients:

  • 3 tablespoons vegetable oil

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 small onion, minced

  • 1 large red jalapeno, stem end trimmed, thinly sliced crosswise

  • 2 garlic cloves, minced

  • 2 cups long-grain white rice

  • Generous pinch of salt

  • Zest of 1 lime

  • 4 cups water

  • 1 (15-ounce) can black beans, pinto beans, or kidney beans, rinsed, drained

  • Juice of 1 to 2 limes

  • Cilantro and/or fresh herbs of your choice for garnish


Directions:

  1. Heat oil in a large heavy saucepan over medium heat.

  2. Add cumin and coriander and cook, stirring, for 30 seconds.

  3. Add onion, jalapeno, and garlic, and cook, stirring occasionally, until onion is translucent, about 7 minutes.

  4. Add rice and  stir to coat. Cook, stirring, for 1 minute.

  5. Stir in salt, lime zest and water. Bring to a boil.

  6. Reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and the liquid is absorbed.

  7. Remove pan from heat and let rice stand for 15 minutes. Fluff with a fork. Stir in beans, lime juice to taste, and herbs, if desired. Garnish with herbs to serve.


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