Prep Time: 5 mins.
Cook Time: 18 mins.
A very light and delicious side dish for Mexican meals: veggie burritos, tacos, fajitas, tostadas, enchiladas, quesadillas, pozole, etc.
You’ll love the lime flavor.
As I’ve said before, I love simplicity when it comes to food. I was wondering what to do with all the soup that was left over after cooking black beans; which I had made with onions, garlic, chili powder, and cumin. I’ve also been trying to eat more beans to raise my hemoglobin. I usually add a little bit of lime juice to my beans and lentils- vitamin C improves the absorption of iron and promotes the production of hemoglobin.
So I decided to experiment with what I found in my kitchen and came up with this delicious rice dish.
1 cup long grain white rice
2 cups black bean soup
1 Tbsp. vegetable/ olive oil
½ tsp. cumin
juice of ½ lime
3 Tbsp. chopped cilantro
Salt and freshly ground black pepper
Bring soup, oil, and cumin to a boil in a saucepan.
Add rice; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
Stir to fluff then add lime juice and chopped cilantro, and taste before seasoning with salt and pepper.
Serve & enjoy!
What a nice change from regular white rice, and it’s so simple- just chop the cilantro and squeeze the lime. Great way to impress and do something different, yum.
Tip: you can also top with sliced avocado and salsa.