Cilantro-Lime Rice with Black Beans and Charred Corn
Ingredients
- 1 cuplong-grain white rice
- 2 cupswater
- ·salt
- 2 cansblack beans (15 oz each)
- 2 cupscorn (fresh, frozen, or canned)
- 2lime
- ½ cupcilantro
- 3 tablespoonsolive oil
- 2 clovesgarlic
- 1jalapeño (optional)
- 1 smallred bell pepper
- ½ teaspooncumin
Prep
- 01
Mince 2 garlic cloves.
- 02
Juice 2 limes.
- 03
Chop 1/2 cup fresh cilantro.
- 04
Dice 1 small red bell pepper.
- 05
Thinly slice 1 jalapeño, if using.
Method
- 01
Bring 2 cups water to a boil in a small pot. Add 1 cup rice and 1/2 teaspoon salt, stir once, reduce heat to low, and cover. Simmer for 15 minutes until rice is tender and water is absorbed.
- 02
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add corn and cook for 3–4 minutes, stirring occasionally, until charred and tender. Transfer to a bowl.
- 03
Add 1 tablespoon olive oil to the same skillet. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Drain and rinse 2 cans black beans, add to skillet, and stir in 1/2 teaspoon cumin. Cook for 2 minutes to warm through.
- 04
When rice is done, fluff with a fork. Juice the 2 limes into a bowl, add the rice and black beans and corn, and toss gently to combine. Season to taste with salt and pepper.
- 05
Divide among plates or bowls and top with fresh cilantro and sliced red bell pepper. Serve immediately.
Spice Tips
For warmth, add a pinch of cayenne or a thin slice of jalapeño to the beans. For smokiness, swap 1/4 teaspoon cumin for smoked paprika. A dash of hot sauce on the side lets each diner tune the heat.
Leftovers keep refrigerated for 3 days. Reheat gently in a skillet with a splash of water or broth to refresh. For extra protein, top with a fried egg or crumbled queso fresco.