Cumin-Lime Rice and Black Beans with Crispy Onions
Ingredients
- 1 cuplong-grain white rice
- 2 cupswater
- ·salt
- 3 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 1½ teaspoonground cumin
- 2 can (15 oz each)black beans
- 1lime
- ¼ cupfresh cilantro
- ·black pepper
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 3 cloves garlic.
- 03
Chop about 1/4 cup fresh cilantro.
Method
- 01
Bring 2 cups water to a boil in a medium saucepan with a pinch of salt. Stir in 1 cup rice, reduce heat to low, cover, and simmer for 18 minutes until tender and water is absorbed.
- 02
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it starts to turn golden at the edges. Transfer to a plate and set aside.
- 03
Add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and cumin, stir constantly for 30 seconds until fragrant.
- 04
Drain and rinse the black beans, add to the skillet, and stir to coat with the oil and spices. Cook for 3–4 minutes, stirring gently, until beans are warmed through.
- 05
Squeeze the lime into the beans, add a pinch of salt and black pepper, and stir. Taste and adjust seasoning as needed.
- 06
Divide the rice between bowls and top with the black bean mixture. Garnish with the crispy onions and a sprinkle of fresh cilantro.
Spice Tips
For warmth and depth, add 1/2 teaspoon smoked paprika when you add the cumin. For gentle heat, stir in a pinch of cayenne or a small diced jalapeño (seeds removed) with the garlic. A drizzle of sriracha or hot sauce on top adds brightness and kick.
Make-ahead: prepare the onion, garlic, and cilantro up to 4 hours before cooking. The finished dish keeps well in the fridge for 2–3 days; reheat gently on the stovetop with a splash of water.