Black Beans and Rice —A quick & easy, 30 minute lunch or dinner. Black beans are perfectly seasoned. A generous dose of fresh squeezed lime juice is added to the rice. And each bowl is topped with fresh cilantro and diced avocado. The bold combination of flavors give this dish an authentic ‘gotta-have-it’ taste! Gluten-free & great for meal prep!
Where do I begin with such a simply, complex bowl of black beans and rice? I mean, there are so many bean and rice recipes on the web it’ll make your head spin trying to find the perfect one. Trust me I was once there.
That is, until I created this 30 minute Black Beans and Lime Rice.
It has a ‘gotta have it’ taste, that’ll have you coming back for more!
30 Minute Black Beans and Rice
Black Beans Tip
Now I don’t know about you, but I want to eat the whole bean not just the skin.
So the trick is, when a majority of the cooked beans are split hold off on adding them until last. Start by sautéing the onion and garlic until they’re fragrant and softened. Then add the remaining ingredients except the black beans. Allow everything to simmer for about 10 minutes, then add the beans for the last 5 minutes of cook time.
Quick Cook
Black beans and rice have become a family favorite. It’s quick, easy and versatile.
When I feel extra lazy I simmer all the bean ingredients together in a large saucepan. (If the beans are split wait to add them.)
It takes about 20-25 minutes for the onion to soften. Since that is the only ‘raw’ ingredient it’s all that needs to cook. Once the onion has softened the beans are done!
Enjoy it many ways
Top your bowl with a handful of cilantro and fresh squeezed lime juice. For more flavor, add a bit of juice from the bean mixture.
To make it more filling add diced avocado, it really livens up the bowl. Serve with a side of your favorite tortilla chips.
Black beans and lime rice also makes a great burrito filling. Or serve it as a side with vegan tacos or potato tacos.
The options are endless!
Black Beans are perfectly spiced with cumin, paprika and optional cayenne for a kick. The lime rice adds an authentic 'gotta have it taste', and a handful of cilantro completes the bowl! Gluten-free!
10 minPrep Time
20 minCook Time
30 minTotal Time
Yields 4 servings
Save Recipe5 based on 1 review(s)
Ingredients
2 (15 oz.) cans low sodium organic black beans, drained and rinsed
1 small red onion, chopped_
2 garlic cloves, minced
2 cups vegetable broth, (I use low sodium)
2/3 cup water
2/3 cup organic corn
1 1/2 teaspoons pink salt, or to taste
1 teaspoon Italian seasoning
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
Cayenne pepper to taste
Optional chipotle powder, I've been loving this addition lately
2 cups uncooked organic brown rice
Juice of 2-3 limes
Fresh organic cilantro
Organic lime wedges
Instructions
- Cook the rice according to the package or your rice cooker .
- Once the rice has fully cooked, squeeze in the juice of 2-3 limes and mix.
- In a large saucepan, soften the diced onion and garlic in 1 Tablespoon broth, adding more broth as needed. This will take about 5-8 minutes.
- Once the onion begins to soften, mix in the seasonings and sauté for another 1-2 minutes.
- Now add the broth, water, beans and corn to the saucepan. Cover and let simmer for 15 min.
- Taste and adjust seasonings.
- Add 1 cup of lime rice and 1 cup of bean mixture to your bowl. Be sure to add in a bit of broth from the bean mixture.
- Serve with extra lime wedges, plenty of cilantro and a side of organic tortilla chips.
Notes
*For an added flavor toss in a can of fire roasted tomatoes to the pot of beans!
*If using a low sodium or light vegetable broth, omit the water and use all broth.
*For best flavor, measure the seasoning using a full scoop, don't level.
Cayenne Note: If you have spicy and non-spicy eaters, individually mix the cayenne pepper to each bowl before serving.
*Recipe updated Jan 12, 2018
*Disclosure: This post may contain affiliate links.
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