Black Beans with Lime and Cumin Scented Rice

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Recipe intro

This recipe for black beans with lime and cumin scented rice is a delicious and nutritious option for a satisfying meal. The combination of flavorful black beans, tangy lime juice, and aromatic cumin adds depth and complexity to the dish. The rice is infused with the fragrant spices, making it a perfect companion to the hearty beans. This recipe is not only easy to make but also packed with protein and fiber, making it a wholesome choice for any occasion.

Keywords: black beans, lime, cumin, rice, recipe

Black beans with lime and cumin scented rice recipe details

Black beans with lime and cumin scented rice recipe, recipe Rating: 4.8
Number of votes:125

This rice dish is the perfect side dish for my Island themed BBQ cook out.
Ready in: 1 hour

Ingredients

Serves: 12

• 1 cup white rice
• 2 cups chicken stock
• 1/2 tsp ground cumin
• 2 limes, juiced and divided
• 4 tablespoons butter, divided
• 1 med onion
• 1 medium red or yellow bell pepper
• 1 to 3 jalapenos seeded and minced
• 2 cloves garlic minced
• 2 14.5 ounce fire roasted , diced tomatoes
• 2 15 ounce black beans, drained
• 1/2 teaspoon dried oregano
• 2 each mangoes, peeled and diced

Preparation method

Prep: 30 mins | Cook: 30 mins

1. Bring stock to boil, add rice, cumin, juice of 1 lime, and 2 tbl butter, reduce heat to medium low, cover, and simmer for twenty minutes. allow to rest off the heat for 10 minutes (Note do not remove lid until the entire 30 minutes has passed)
2. pre heat oven to 350F
3. In a large saucepan, cook and stir onion jalapeno and bell pepper in remaining 2 tablespoons butterbutter until tender and translucent, add garlic and cook for 1 minute or until fragrant.
4. In a large mixing bowl combine tomatoes, beans, oregano, pepper and onion mixture and blend well. Stir in cooked rice, juice of 1 lime and mango.
5. Pour into casserole dish sprayed with olive oil cooking spray and cover with foil. Bake @ 350F for 30 minutes. serve with hot sauce on the side.Alternate method

serve with my Cuban Pulled Pork BBQ Sandwiches and Island Slaw