Chili Lime Rice and Beans

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:

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  • 3 tablespoons vegetable oil
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  • 1 teaspoon ground cumin
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  • 1 teaspoon ground coriander
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  • 1 small onion, minced
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  • 1 large red jalapeno, stem end trimmed, thinly sliced crosswise
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  • 2 garlic cloves, minced
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  • 2 cups long-grain white rice
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  • Generous pinch of salt
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  • Zest of 1 lime
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  • 4 cups water
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  • 1 (15-ounce) can black beans, pinto beans, or kidney beans, rinsed, drained
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  • Juice of 1 to 2 limes
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  • Cilantro and/or fresh herbs of your choice for garnish

Directions:

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  1. Heat oil in a large heavy saucepan over medium heat.
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  3. Add cumin and coriander and cook, stirring, for 30 seconds.
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  5. Add onion, jalapeno, and garlic, and cook, stirring occasionally, until onion is translucent, about 7 minutes.
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  7. Add rice and  stir to coat. Cook, stirring, for 1 minute.
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  9. Stir in salt, lime zest and water. Bring to a boil.
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  11. Reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and the liquid is absorbed.
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  13. 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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