Chili Lime Rice and Beans

Zesty lime and hot chilies punctuate this spicy rice and beans recipe. Serve it as a vegan dinner or side dish.
Zesty lime and hot chilies punctuate this spicy rice and beans recipe. Serve it as a vegan dinner or side dish.

Chili Lime Rice and Beans

Serves 8

Ingredients:

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• 3 tablespoons vegetable oil

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• 1 teaspoon ground cumin

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• 1 teaspoon ground coriander

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• 1 small onion, minced

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• 1 large red jalapeno, stem end trimmed, thinly sliced crosswise

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• 2 garlic cloves, minced

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• 2 cups long-grain white rice

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• Generous pinch of salt

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• Zest of 1 lime

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• 4 cups water

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• 1 (15-ounce) can black beans, pinto beans, or kidney beans, rinsed, drained

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• Juice of 1 to 2 limes

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• Cilantro and/or fresh herbs of your choice for garnish

Directions:

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1. Heat oil in a large heavy saucepan over medium heat.

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2. Add cumin and coriander and cook, stirring, for 30 seconds.

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3. Add onion, jalapeno, and garlic, and cook, stirring occasionally, until onion is translucent, about 7 minutes.

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4. Add rice and  stir to coat. Cook, stirring, for 1 minute.

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5. Stir in salt, lime zest and water. Bring to a boil.

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6. Reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and the liquid is absorbed.

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7. Remove pan from heat and let rice stand for 15 minutes. Fluff with a fork. Stir in beans, lime juice to taste, and herbs, if desired. Garnish with herbs to serve.

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