Cilantro-Lime Rice with Black Beans and Charred Peppers
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- ·salt
- 2 cans (15 oz each)canned black beans
- 2bell pepper (red or yellow)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1lime
- ½ cup packedfresh cilantro
- 3 tablespoonsolive oil
- 1 teaspoonground cumin
- ½ teaspoonchili powder
- ·black pepper
Prep
- 01
Dice 2 bell peppers into bite-sized chunks.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop 1/2 cup cilantro.
Method
- 01
Bring 3 cups water to a boil in a medium pot over high heat. Stir in 1 1/2 cups rice, 1 teaspoon salt, and 1/2 teaspoon cumin. Reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed and rice is tender. Remove from heat and let stand, covered, while you cook the beans and peppers.
- 02
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the diced peppers and onion, and cook for 5–6 minutes, stirring occasionally, until the peppers are soft and slightly charred at the edges.
- 03
Add the minced garlic and 1/2 teaspoon chili powder to the skillet. Cook for 1 minute until fragrant.
- 04
Drain and rinse the black beans, then add them to the skillet. Stir well and cook for 2–3 minutes, until the beans are warmed through. Season to taste with salt and black pepper.
- 05
Fluff the cooked rice with a fork and transfer to a serving bowl or platter. Top with the beans and peppers. Juice the lime over the rice, scatter the chopped cilantro over everything, and serve hot.
Spice Tips
For more warmth, increase chili powder to 1 teaspoon or add a pinch of cayenne. A dash of hot sauce swirled into individual servings adds bright heat. Fresh jalapeño slices scattered on top bring both spice and flavor.