Great Grub, Delicious Treats

Cilantro Lime Rice with Black Beans and Corn

by Great Grub, Delicious Treats

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This cilantro lime rice with black beans and corn is one of the first healthy recipes I made. Since we have been eating healthier, we have seen such a tremendous difference in the benefits of giving up diet sodas, meat, dairy and processed foods. I’m so excited that my focus now for my blog is preparing delicious and tasty meals that satisfy, taste super good, and are healthy! This recipe is one I threw together without even thinking about it really. I love black beans, and since they are so versatile for so many different meals, having these ingredients together seemed like a good food choice. This recipe is very filling and definitely satisfying!

Cilantro Lime Rice with Black Beans and Corn

This is a great recipe to make to go with any meal, or it can be a meal in itself. The black beans, combined with the cilantro lime rice and corn, make a delicious tasting dish. Adding this to whole wheat tortillas makes great tasting wraps or burritos. Just add some lettuce, more cilantro, tomatoes, avocados, and some salsa, and you have yourself a delicious lunch or dinner that is both filling and on the healthier side. The possibilities are endless.

Cilantro Lime Rice with Black Beans and Corn

Cilantro Lime Rice with Black Beans and Corn

Terri
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Course Side Dish
Cuisine Mexican, Vegan, Vegetarian, Whole Food/Plant-Based
Calories

Ingredients
  

  • 2 lbs black beans sorted and soaked
  • 1 onion chopped
  • 5 cloves garlic chopped
  • 4 cups organic vegetable broth low sodium
  • 2 cups water
  • 2 tsp chili pepper
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups brown rice
  • 1-2 Tbs lime juice
  • 1/2 cup chopped cilantro
  • 2 cans organic corn drained

Instructions
 

For the Beans

  • Sort and remove any debris from beans.
  • Soak black beans overnight for 10-12 hours in 6 cups of water.
  • Drain and rinse beans.
  • In a dutch oven, add vegetable broth, water, black beans, onions, garlic, chili pepper, ground cumin and pepper.
  • Heat over medium heat just until boiling.
  • Cover, reduce heat, cook over low heat for 1 1/2 hours.
  • After 1 1/2 hours, add salt and continue cooking for an additional 30 minutes or until beans are tender.

For The Rice

  • Cook according to package directions.
  • Add corn, lime juice and cilantro, stir.
Tried this recipe?Let us know how it was!

Dr. Fuhrman
Here are a couple pics that are the perfect size for pinning to Pinterest!

Cilantro Lime Rice with Black Beans and CornCilantro Lime Rice with Black Beans and Corn
Enjoy, Terri

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Comments

  2. Stacy | Wicked Good Kitchen

    Wonderful, Terri! I don’t do grains or beans and am allergic to anything corn related, but this looks so flavorful and delicious! I love adding cilantro and lime to Southwest dishes. It’s the cherry on top!

  3. Cecilia

    It’s not just the recipe sounds absolutely awesome, your photos are just great! Congratulations. You have a great talent. Thanks for sharing.

  4. Esther Lord

    Hey Terri :) This sounds delicious. Everyone in my home loves Mexican food. I will be looking forward to sharing this with them. Thank’s for sharing :)