Zingy Black Beans Rice
Elevate your weeknight dinner game with this Zingy Black Beans Rice recipe—an irresistible medley of bold, zesty flavors and satisfying textures! Featuring fluffy long-grain white rice simmered to perfection and infused with fragrant spices like cumin and smoked paprika, this dish gets its zing from fresh lime juice, lime zest, and chopped cilantro. Tender black beans combine with sautéed onions and garlic to create a hearty and wholesome base, while a touch of red chili flakes adds just the right amount of heat. Ready in just 40 minutes, this versatile recipe makes a vibrant side dish or a standalone vegetarian meal that’s sure to delight your taste buds. Don’t forget to garnish with extra cilantro and lime wedges for an added burst of freshness! Perfect for lovers of vibrant, Latin-inspired cuisine, this recipe is as easy as it is delicious.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1.5 cups cooked black beans, drained and rinsed
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons red chili flakes
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lime zest
Instructions
Rinse the white rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the black beans, ground cumin, smoked paprika, red chili flakes, salt, and black pepper to the skillet. Stir well to coat the beans in the spices and let them cook for 5 minutes, stirring occasionally.
Once the beans are heated through, add the cooked rice to the skillet. Gently toss the rice with the beans and onions until well combined.
Remove the skillet from heat and stir in the lime juice, lime zest, and fresh cilantro.
Taste and adjust seasoning as needed with additional salt, pepper, or lime juice.
Serve warm as a side dish or enjoy as a main meal with a garnish of extra cilantro and lime wedges.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 1.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 346 mg | 7% | |
*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.
