#Food #drinks #cake #Recipe >>> 30 MINUTE BLACK BEANS AND LIME RICE
Quick and easy, 30 minute Black Beans and Lime Rice! With a few simple ingredients you’ve got a great week night dinner, and leftovers make for an ideal lunch or..breakfast !
The beans are perfectly spiced with cumin, paprika and optional cayenne. The lime rice adds an authentic ‘gotta have it taste’, and a handful of cilantro completes the bowl! Gluten-free!
I’ve made 30 minute Black Beans and Lime Rice countless times for my family. When I feel extra lazy, I’ll toss all the black bean ingredients (except the corn, I’ll add that about 15 minutes into cooking) into a large saucepan. Allow everything to simmer on low for 20-25 minutes or until the onion is cooked.
However I am forewarning you about this method, I’ve noticed using canned beans sometimes leads to one of my biggest pet peeves, “hollow bean pits”. It’s how I refer to them. This happens when the black beans are over cooked. The skin breaks and the bean inside becomes a mush leaving hollow bean skins.
Now I don’t know about you, but I want to eat the whole bean not just the skin. So to avoid this, I allow the onion to cook a bit before adding the canned beans.
For more flavor, add bit of juice from the beans and top your bowl with a handful of cilantro and fresh lime wedges.
The beans are perfectly spiced with cumin, paprika and optional cayenne. The lime rice adds an authentic ‘gotta have it taste’, and a handful of cilantro completes the bowl! Gluten-free!
I’ve made 30 minute Black Beans and Lime Rice countless times for my family. When I feel extra lazy, I’ll toss all the black bean ingredients (except the corn, I’ll add that about 15 minutes into cooking) into a large saucepan. Allow everything to simmer on low for 20-25 minutes or until the onion is cooked.
However I am forewarning you about this method, I’ve noticed using canned beans sometimes leads to one of my biggest pet peeves, “hollow bean pits”. It’s how I refer to them. This happens when the black beans are over cooked. The skin breaks and the bean inside becomes a mush leaving hollow bean skins.
Now I don’t know about you, but I want to eat the whole bean not just the skin. So to avoid this, I allow the onion to cook a bit before adding the canned beans.
For more flavor, add bit of juice from the beans and top your bowl with a handful of cilantro and fresh lime wedges.
Ingredients
Black Beans
2 (15.5 oz.) cans low sodium organic black beans, drained and rinsed
1 small red onion, chopped
2 garlic cloves, minced
2 cups veggie broth
2/3 cup water
1 1/2 teaspoon pink salt
1 teaspoon italian seasoning
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2/3 cup organic corn
Optional cayenne pepper to taste
Rice
2 cups uncooked organic brown rice
Juice of 2-3 limes
Garnish
Fresh organic cilantro
Organic lime wedges
Instructions
- Cook the rice according to the package or your rice cooker.
- Once the rice has fully cooked, squeeze in 2-3 limes and mix.
- In a large saucepan, simmer the broth, water, diced onion, minced garlic and seasonings for about 8 minutes.
- Now add the beans and corn. Continue simmering for another 15 min.
- If needed, adjust seasonings to taste.
- Add 1 cup of cooked rice to your bowl.
- With a slotted spoon, scoop about a cup of the bean mixture to your bowl of rice. Mix in.
- Serve with extra lime wedges, plenty of cilantro and a side of organic tortilla chips.
Cooking Rice
Cooking Beans
To Serve
Cayenne Note: The cayenne pepper can be mixed into each individual bowl, before serving, if you have spicy and non-spicy eaters.
