Sweet Chilean Lime Laced Black Beans Rice Crock Pot
Transform your weeknight dinners with this Sweet Chilean Lime Laced Black Beans Rice Crock Pot recipe, a vibrant and effortless dish bursting with flavor. Perfectly balanced with the zesty brightness of fresh lime juice, the smoky warmth of ground Chilean chili powder and smoked paprika, and the subtle sweetness of honey, this slow-cooked creation pairs tender black beans with fluffy basmati rice for an irresistibly comforting meal. With only 20 minutes of prep time and the magic of a crock pot, this dish is ideal for busy schedules yet delivers bold, complex flavors. Whether served as a satisfying vegetarian main course or a versatile side alongside grilled proteins, a crisp green salad, or a dollop of guacamole, this meal is an easy crowd-pleaser. Garnished with fresh cilantro for a fragrant finish, this gluten-free, one-pot wonder is sure to become a family favorite. Perfect for meal prepping or fuss-free hosting, it’s a recipe you’ll find yourself making again and again!
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Recipe Information
Ingredients
- 2 cups black beans (canned)
- 1.5 cups basmati or long-grain white rice
- 3 cups vegetable broth
- 1 large chopped onion
- 3 cloves minced garlic
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped)
- 1 cup diced tomatoes (canned, drained)
- 1 teaspoon ground chile powder (Chilean or medium heat)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a skillet over medium heat, warm the olive oil. Add the chopped onion and garlic, and sauté for 3-4 minutes, until softened and translucent.
Transfer the sautéed onion and garlic to the crock pot.
Add the rinsed rice, black beans, vegetable broth, diced tomatoes, lime juice, lime zest, honey, ground cumin, smoked paprika, ground Chile powder, salt, and black pepper to the crock pot. Stir well to combine.
Set the crock pot to the 'low' setting and cook for 4 hours, stirring halfway through to prevent sticking. If using the 'high' setting, cook for 2-2.5 hours, checking at 2 hours for doneness.
After cooking, fluff the rice and beans mixture with a fork. Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve warm as a main dish or side, paired with a protein of choice or a crisp green salad.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6452 mg | 281% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 64.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3502 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
