Crispy-Rice Black Bean Bowl with Charred Lime & Jalapeño
Ingredients
- 1 cuplong-grain white rice
- 2 cans (15 ounces each)black beans (or cooked dried beans)
- 2jalapeño
- 2lime
- 3 tablespoonsolive oil
- 4 clovesgarlic
- 1½ teaspoonscumin
- 1 teaspoonsmoked paprika
- ½ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 cupsvegetable broth or water
- ¼ cupcilantro
- 1avocado (optional)
- ¼ cupcotija cheese or feta (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 2 jalapeños into thin rings, removing seeds if you prefer less heat.
- 03
Drain and rinse 2 cans black beans.
- 04
Chop 1/4 cup fresh cilantro.
Method
- 01
Rinse 1 cup rice under cold water until the water runs mostly clear. Set aside.
- 02
Heat 1 tablespoon olive oil in a large pot or deep skillet over medium-high heat. Add the rinsed rice and toast, stirring often, for 2 to 3 minutes until it smells nutty and begins to turn light golden.
- 03
Pour in 2 cups vegetable broth or water, scraping any stuck bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let sit covered for 5 minutes.
- 04
While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the cumin, smoked paprika, red pepper flakes, salt, and black pepper, cooking for another 30 seconds.
- 05
Add the drained and rinsed black beans to the skillet and stir to coat. Cook for 3 to 4 minutes until the beans are warmed through and slightly darkened at the edges. Taste and adjust seasoning.
- 06
Halve the limes and char them cut-side down in the skillet for 1 to 2 minutes until deeply caramelized. Squeeze the charred lime juice over the beans.
- 07
Fluff the rice with a fork and divide among bowls. Top with the spiced black beans. Garnish with chopped cilantro and jalapeño slices, avocado, and cheese if using. Serve with any remaining charred lime wedges on the side.
Spice Tips
For extra depth, add 1/2 teaspoon smoked paprika to the bean mixture. For serious heat, include a whole dried chile (ancho or chipotle) while cooking the beans, or stir in a pinch of cayenne alongside the red pepper flakes. A dollop of sour cream or Mexican crema on top will cool and round out the spice.