Cilantro-Lime Rice with Black Beans and Crispy Onions
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- ·salt
- 2 cans (15 oz each)canned black beans
- ·yellow onion
- 3 clovesgarlic
- 3 tablespoonsolive oil
- 1 teaspooncumin
- 1lime
- ½ cupfresh cilantro
- ½ cupsour cream
- ½ cupqueso fresco or feta cheese
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/2 cup fresh cilantro.
Method
- 01
Bring 3 cups water to a boil in a pot with a pinch of salt. Add 1 1/2 cups rice, stir once, reduce heat to low, cover, and simmer for 18 minutes until tender.
- 02
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and cook, stirring occasionally, for 8 minutes until golden and crispy at the edges. Transfer to a plate.
- 03
In the same skillet, add 1 tablespoon olive oil and minced garlic. Cook for 30 seconds until fragrant. Add 1 teaspoon cumin and stir for another 15 seconds.
- 04
Drain and rinse 2 cans black beans. Add to the skillet with the garlic and cumin. Stir to coat and warm through, about 2 minutes. Season with salt and pepper to taste.
- 05
When rice is done, fluff with a fork. Juice the lime directly into the rice, add chopped cilantro, and stir gently to combine.
- 06
Divide cilantro-lime rice among bowls. Top with warm black beans, a dollop of sour cream, crispy onions, and crumbled queso fresco. Serve immediately.
Spice Tips
For a kick, stir in 1/2 teaspoon chili powder or a pinch of cayenne into the beans. A squeeze of hot sauce at the table adds optional heat and tang.
Leftovers keep refrigerated for 3 days. Reheat rice gently with a splash of water, and warm beans separately on the stovetop.