Looking for a quick dinner idea? This Cilantro Lime Rice topped with Cuban-Style black beans is a time, budget, and diet friendly meal! You’ll be surprised by how much flavor is created by these simple ingredients.

Want some extra protein? Top it off with your favorite organic meat.

P.S. Leftovers makes this great for meal prep!
P.P.S. The guacamole recipe we posted a few weeks back would be awesome on top of this! ()

Cilantro Lime Rice:
2T olive oil
1 cup jasmine rice
2 cups water or vegetable broth
2T lime juice
1 tsp sea salt
2T finely chopped cilantro

In a sauce pan, heat the oil, then add the jasmine rice.  “Toast” the rice until it becomes translucent, 5-7 minutes.
Add the liquid, bring to a boil, then cover and reduce heat to low.  Simmer 15 minutes.
After the 15 minutes, remove from heat but DO NOT open the lid! Allow the rice to steam with the lid on for 30 minutes (this is what makes it so fluffy)
While the rice is steaming, stir the salt into the lime juice.  After steam time, transfer the rice to another bowl and add the lime juice and cilantro.  Stir to evenly distribute and enjoy!

Cuban Style Black Beans:
1T olive oil
1 red bell pepper, diced
1 yellow onion, diced
2 cloves garlic, crushed or minced
sea salt and pepper
15 ounce can black beans, drained and rinsed
1 tsp dried oregano
¼ cup vegetable broth
1 tsp red wine vinegar
sea salt and pepper

In a medium skillet, heat the olive oil. Add the diced vegetables and sauté until soft, 5-8 minutes.  Add the garlic and saute until fragrant, about 1 minute.
Add the rinsed black beans, oregano, broth, and vinegar, and allow to simmer until most of the liquid has been absorbed- 5-7 minutes.  Season with salt and pepper to taste, then serve over Cilantro Lime Rice.

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