Cilantro-Lime Rice & Beans Skillet with Crispy Onions
Ingredients
- 2 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 1 cuplong-grain white rice
- 1¾ cupschicken or vegetable broth
- 1 can (15 oz)black beans (drained and rinsed)
- 1 can (14.5 oz)diced tomatoes (with juice)
- ½ teaspooncumin
- 1lime
- ¼ cupcilantro
- 1 to tastesalt and black pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes until softened and beginning to brown. Transfer to a small bowl and set aside for garnish.
- 02
Add the remaining 1 tablespoon oil to the skillet. Stir in the garlic and cook for 30 seconds until fragrant.
- 03
Add the rice and toast, stirring frequently, for 2 minutes until lightly golden.
- 04
Pour in the broth, drained black beans, and diced tomatoes with juice. Stir in the cumin. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes until the rice is tender and liquid is mostly absorbed.
- 05
Remove from heat. Squeeze the lime juice over the rice, scatter cilantro on top, and finish with the reserved crispy onions. Season with salt and pepper to taste. Serve straight from the skillet.
Spice Tips
For heat, stir in 1/2 teaspoon smoked paprika or a pinch of cayenne with the cumin. For earthiness, add 1/4 teaspoon oregano. A dollop of sour cream or crema on the side balances the brightness.
This is naturally vegan—no butter or animal products. Leftovers keep well in the fridge for 3 days; reheat with a splash of broth to loosen. Top with avocado, cotija cheese, or a fried egg for more richness.