Lime-Cilantro Rice & Black Beans with Crispy Shallots
Ingredients
- 1 cuplong-grain white rice
- 2 cupswater
- ·salt
- 2 cans (15 oz each)black beans, canned
- 2shallots
- 3 tablespoonsneutral oil
- 1½lime
- ·cilantro
- 2 clovesgarlic
- ½ teaspooncumin
- ¼ teaspoonred pepper flakes
Prep
- 01
Thinly slice 2 shallots into rings.
- 02
Mince 2 cloves garlic.
- 03
Juice 1 1/2 limes.
- 04
Chop a handful of cilantro.
Method
- 01
Bring 2 cups water to a boil in a medium saucepan with a pinch of salt. Add 1 cup rice, stir once, and reduce heat to low. Cover and simmer for 18 minutes until water is absorbed and rice is tender.
- 02
While rice cooks, heat 3 tablespoons oil in a medium skillet over medium heat. Add shallots and cook, stirring occasionally, for 8–10 minutes until golden and crispy. Transfer to a paper towel.
- 03
Drain and rinse 2 cans black beans. Add to the same skillet over medium heat. Stir in minced garlic, 1/2 teaspoon cumin, and 1/4 teaspoon red pepper flakes. Cook for 3–4 minutes until warmed through. Season with salt to taste.
- 04
When rice is done, fluff with a fork and stir in the juice of 1 1/2 limes and half the chopped cilantro.
- 05
Divide rice between bowls, top with black beans, crispy shallots, and remaining cilantro. Serve immediately.
Spice Tips
For warmth, add a pinch more red pepper flakes or a small diced jalapeño to the beans. A drizzle of crema or sour cream on top adds richness if you'd like it less austere.