Cilantro-Lime Rice & Black Beans with Charred Scallions
Ingredients
- 1 cuplong-grain white rice
- 2 cupswater
- ·salt
- 2 cansblack beans (15 oz each)
- 2lime
- ½ cupfresh cilantro
- 6scallions
- 3 tablespoonolive oil
- 3 clovesgarlic
- ½ teaspooncumin
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop 1/2 cup fresh cilantro.
- 03
Juice 2 limes (about 3–4 tablespoons).
- 04
Drain and rinse 2 cans black beans.
- 05
Trim scallions, leaving white and light green parts intact.
Method
- 01
Bring 2 cups water and 1/2 teaspoon salt to a boil in a pot. Add 1 cup rice, stir once, then cover and reduce heat to low. Cook for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- 02
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic, 1/2 teaspoon cumin, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 03
Add drained and rinsed black beans to the skillet. Stir and warm through, about 3 minutes. Season with salt and pepper to taste.
- 04
Heat 1 tablespoon olive oil in another skillet or cast iron over medium-high heat. Arrange 6 scallions in the pan and cook without moving for 2–3 minutes per side until charred and tender.
- 05
Fluff rice with a fork. Fold in the lime juice and chopped cilantro. Taste and adjust salt.
- 06
Divide rice among bowls, top with warm black beans, and lay 1–2 charred scallions on each serving.
Spice Tips
For a kick, add 1/4 teaspoon cayenne pepper to the beans. A pinch of smoked paprika adds depth. If you like heat, stir a few slices of fresh jalapeño into the rice or beans, or top with hot sauce at the table.
Make this a grain bowl by adding avocado, a fried egg, or crumbled cotija cheese. Leftover rice and beans keep refrigerated for 3 days and taste just as good cold or reheated.