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5
from 1 vote
Cilantro Lime Rice with Black Beans and Corn
Course:
Side Dish
Cuisine:
Mexican, Vegan, Vegetarian, Whole Food/Plant-Based
Calories:
Author:
Terri
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
½
tsp
salt
½
tsp
pepper
2
cups
brown rice
1-2
Tbs
lime juice
½
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 ½ hours.
After 1 ½ 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.