Tex-Mex Rice and Beans
Fluffy cilantro lime rice paired with seasoned black beans, finished with charred peppers and onions. A vegetarian main that's restaurant-quality and table-ready in under 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 cups long-grain white rice
- 2.75 cups chicken or vegetable broth
- 1 can (15 oz) black beans, canned and drained
- 1 large bell pepper, red or yellow
- 1 medium onion, yellow
- 1 whole lime, juiced
- ¼ cup fresh cilantro, chopped
- 1.5 tsp cumin
Instructions
- 1
Dice bell pepper and onion into 1/2-inch pieces. Rinse rice in a fine mesh strainer under cold water until water runs clear.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 3
Add diced bell pepper and onion. Sauté until edges start to char and onion softens, 4-5 minutes.
- 4
Stir in rice. Toast, stirring occasionally, until translucent at edges and fragrant, 2-3 minutes.
- 5
Add cumin and stir to coat. Pour in broth and black beans. Stir once and bring to a boil.
- 6
Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 18-20 minutes.
- 7
Remove from heat. Fluff rice with a fork. Squeeze lime juice over top and fold in cilantro.
- 8
Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- large skillet with lid (12-inch)
- fine mesh strainer
- fork for fluffing
- measuring cups and spoons
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