Cilantro-Lime Rice & Black Beans with Crispy Onions
Ingredients
- 1½ cupslong-grain white rice
- ·water
- ·salt
- 2 cansblack beans (15 oz each)
- 3 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- ¾ teaspooncumin
- 1lime
- ½ cupfresh cilantro
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion into thin strips or small pieces.
- 02
Mince 3 cloves garlic.
- 03
Chop approximately 1/2 cup fresh cilantro (leaves and tender stems).
Method
- 01
Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium pot. Add rice, stir once, then reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed.
- 02
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the crispy onion pieces and cook, stirring often, for 5–7 minutes until golden brown and fragrant. Transfer to a paper towel.
- 03
In the same skillet, add remaining 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Drain and rinse black beans, then add to the skillet with cumin and a pinch of salt and pepper. Stir and warm through for 2–3 minutes.
- 05
Fluff the rice with a fork and fold in the black beans and their cooking liquid. Squeeze the lime juice over everything, stir in the cilantro, and taste for salt and pepper.
- 06
Divide between bowls and top with crispy onions.
Spice Tips
Add warmth with 1/4 teaspoon cayenne or a few red pepper flakes to the beans. For depth, stir in 1/2 teaspoon smoked paprika along with the cumin. A dash of hot sauce on the side lets each diner customize the heat.
Leftovers keep well in the fridge for 3 days and reheat gently with a splash of water. For a heartier meal, top with a fried egg, avocado slices, or crumbled cotija cheese.