Cilantro-Lime Rice & Black Beans with Crispy Shallots
Ingredients
- 1½ cupslong-grain white rice
- 2 cans (15 oz each)black beans
- 3 cupsvegetable broth
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 mediumshallots
- 2lime
- ½ cupfresh cilantro
- 3 tablespoonsolive oil
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 1 to tastesalt and black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Thinly slice 2 medium shallots.
- 04
Juice 2 limes.
- 05
Chop about 1/2 cup fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add diced onion and cook, stirring, until softened, about 3 minutes. Add minced garlic and cook 1 minute until fragrant.
- 02
Stir in rice, cumin, and smoked paprika. Toast for 1 minute, stirring constantly.
- 03
Pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, until rice is tender and liquid is absorbed.
- 04
While rice cooks, drain and rinse black beans. Stir them into the rice, cover, and let sit off heat for 2 minutes to warm through.
- 05
In a small skillet, heat 2 tablespoons olive oil over medium heat. Add sliced shallots and cook, stirring often, for 6–8 minutes until golden and crispy. Drain on a paper towel and season with salt.
- 06
Fluff rice with a fork. Stir in juice of 2 limes and chopped cilantro. Taste and adjust salt and pepper.
- 07
Divide rice and beans between bowls. Top with crispy shallots and serve immediately.
Spice Tips
For warmth, add 1/2 teaspoon ground cumin or a pinch of cayenne to the rice. For smokier depth, increase smoked paprika to 3/4 teaspoon. A squeeze of hot sauce or a handful of jalapeño slices stirred in at the end adds brightness and bite.
Make ahead: prep the onion, garlic, and shallots in the morning and store in separate containers. The shallots can be cooked up to 2 hours ahead and reheated gently in a low oven. Leftovers keep 3 days refrigerated and reheat well with a splash of water.