Cilantro-Lime Brown Rice With Black Beans
I'm okay with the grocery store working as my "acting" sous chef. It allows for more TV time.
Equipment
- 1 sauce pot 6-quart
- 1 serving bowl Large
- 1 chef's knife
- 1 Microplane
- 1 mixing bowl Large
- 1 cutting board
Ingredients
- 2 bags Success (boil-in-a-bag) brown rice
- 1 15-ounce can black beans Low-sodium, drained and rinsed
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1/4 cup cilantro leaves Roughly chopped
- 2 tbsps lime zest (2 to 3 limes)
- 1 juiced lime
- 1/4 cup green onions Sliced on the bias
Garnish:
- 1/4 cup red onion Finely diced (optional)
Instructions
- In a 6-quart saucepot, over medium-high heat, add 3 quarts of water and 1 tablespoon of olive oil. Submerge 2 unopened bags of rice. Bring to a boil and add Kosher salt. Boil uncovered for 8-10 minutes. Use a pair of tongs to remove the bag from the saucepan. Drain any excess water. Carefully cut open the bag with scissors before transferring the rice to a large mixing bowl. Add the drained and rinsed black beans, lime zest, lime juice, chopped cilantro, sliced green onions, and fresh ground black pepper, and stir to combine. Serve warm or at room temperature. There you have it, my Cilantro-Lime Brown Rice With Black Beans.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
