Charred Lime Rice & Black Beans with Crispy Shallots
Ingredients
- 1 cuplong-grain white rice
- 2 cans (15 oz each)black beans, canned
- 1¾ cupsvegetable broth
- 2lime
- ·jalapeño
- 4 clovesgarlic
- 2 mediumshallots
- 3 tablespoonsolive oil
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 1 to tastesalt and black pepper
- 1 small handfulcilantro
- ¼ cupcotija cheese or feta (optional, crumbled)
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 jalapeño (remove seeds for less heat, if you like).
- 03
Thinly slice 2 medium shallots.
- 04
Chop a small handful of cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the rice and toast for 2 minutes, stirring often, until it turns lightly golden and smells nutty.
- 02
Pour in the vegetable broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed. Remove from heat.
- 03
While the rice cooks, heat the remaining 2 tablespoons olive oil in a separate skillet over medium-high heat. Add the crispy shallots and cook for 4–5 minutes, stirring occasionally, until they're golden brown and crispy at the edges. Transfer to a paper towel; reserve the oil in the pan.
- 04
In the same skillet with the shallot oil, add the minced garlic and jalapeño. Cook for 30 seconds until fragrant.
- 05
Drain and rinse the black beans, then add them to the skillet with 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne. Stir well and cook for 3 minutes to warm through and let the spices bloom.
- 06
Squeeze the juice of both limes into the beans and stir. Taste and season with salt and black pepper as needed.
- 07
Fluff the cooked rice with a fork and transfer to serving bowls. Top with the spiced black beans and their liquid, then garnish with crispy shallots, chopped cilantro, and crumbled cheese if using.
Spice Tips
For milder heat, reduce the cayenne to 1/8 teaspoon or omit it entirely. For a real kick, add another 1/4 teaspoon cayenne or a pinch of habanero powder. A splash of hot sauce (like Cholula or Frank's) on top at the table lets each diner dial in their own spice level.
This recipe comes together in under 30 minutes. For extra richness, drizzle a bit of the shallot-oil pan onto each bowl. Leftovers keep for 3 days refrigerated and reheat beautifully.