Cilantro-Lime Rice and Black Beans with Crispy Garlic
Ingredients
- 2 tablespoonolive oil
- 4 clovegarlic
- 1 mediumyellow onion
- 1 cuplong-grain white rice
- 2 cupchicken broth
- 1 can (15 oz)black beans (or 1.5 cups cooked)
- 1lime
- ¼ cup packedcilantro
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 garlic cloves.
- 03
Chop 1/4 cup fresh cilantro.
- 04
Halve 1 lime.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat.
- 02
Add 1 diced medium onion and cook for 3 minutes, stirring occasionally, until softened.
- 03
Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- 04
Add 1 cup rice and stir constantly for 2 minutes to lightly toast.
- 05
Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 06
Stir in 1 can (drained and rinsed) black beans and 1/4 teaspoon red pepper flakes if using. Cover and cook for 5 more minutes until rice is tender and liquid is absorbed.
- 07
Remove from heat. Squeeze juice from 1 lime over the pan, then stir in 1/4 cup chopped fresh cilantro. Taste and season with salt and black pepper.
- 08
Serve hot.
Spice Tips
For gentle warmth, the recipe includes an optional 1/4 teaspoon red pepper flakes. For more heat, increase to 1/2 teaspoon or add a pinch of cayenne. A dash of cumin or smoked paprika stirred in at the end adds depth.
Drain and rinse canned beans to reduce sodium. For a heartier meal, top with a fried egg or diced avocado. Leftovers keep in the fridge for 3 days.