One Pot Black Beans and Cilantro Lime Rice
One Pot Black Beans and Cilantro Lime Rice is kind of a game changer. Forget that it’s ridiculous easy to make, it could also be a taco filling, side dish, vegetarian dinner or even breakfast if you add a fried egg! Doesn’t matter how you use it (or eat it), this easy vegetarian one-pot dish is the goods and I can’t get enough.
So my hubs and I started doing this cleanse a week or so ago. And trust me when say that I use the term “cleanse” pretty loosely. We started out by cutting all dairy, wheat, sugar, red meat, pork, booze (omg) and caffeine (double omg). Yeah, I know. It’s been brutal. But not crazy brutal. Mostly because we’re still eating really well- think a shit ton of veggies, lean protein (mostly chicken and fish) and good fats from nuts, avocados and coconut and olive oil. The idea behind the cleanse is to cut out as many inflammation inducing and acidic foods that we can.
Pretty much it sucks. Or at least it did suck.
Why doesn’t it suck anymore? Because……I’m not technically doing the cleanse anymore. I *might* be sipping on my first cup of coffee in two weeks as I write this and I *might* have had cheese and rice krispie treats for dinner on Monday. You see, I was catering for a large group and I was so dang busy during the day that I didn’t take time to make myself something cleanse friendly to eat so I just nibbled on what was in front of me. And guess what? I woke up yesterday feeling like I had a total hangover even though I didn’t drink. The damn sugar got me.
FYI rice krispie treats + cheese is not a well balanced dinner.
BUT…..I’m not giving up. My husband and I committed to this 21 day eating plan and I don’t want to bail on him 10 days in. I did SO well the first week and a half that I refuse to give in and and give up. I’ve decided I’m modifying my cleanse endeavors just a bit and allowing myself one cup of coffee in the morning. I’m still going to avoid dairy, wheat, alcohol and sugar and focus on plant based meals and lean protein for the next few weeks. Not that we don’t do that on a regular basis because we do…..it’s just that we usually add cheese and bread in to the mix as well. And dessert. We’re big on something sweet to end our meals- a habit I’m looking to break.
I can do this, right? (Totally…..as I sip on my coffee…..)
So why am I telling you all of this? 1) I’m trying to justify to myself that I can drink coffee and have the occasional cookie and it’s totally legit (I know it’s not). 2) Accountability. If I write to the world that I’m trying to do it, I’m more likely to do so. 3) The biggest reason I share is that we’ve actually been eating some pretty awesome stuff and it’d be lame if I didn’t share some of the highlights. This One Pot Black Beans and Cilantro Lime Rice is my case in point. You know I love easy dishes that are make ahead and can be eaten throughout the week. I made this last week and we munched on it for 4 days. One morning I added sautéed spinach, salsa and a fried egg, one day it became lunch in the form of a taco salad with a bunch of romaine and chopped veggies, and for dinner it was a side to some roasted sweet potatoes and roast chicken.
Versatile, flavorful, one-pot, and delicious. Yes, yes, yes, and yes.
Here’s to getting through the next two weeks and just saying no to cheese and rice krispie treats. Sheesh. I got this.
One Pot Black Beans and Cilantro Lime Rice
- Yield: 6-8 servings 1x
A one pot meal with seasoned cilantro-lime rice and black beans.
- 1 tablespoon coconut olive oil
- 1/2 cup finely minced red onion
- 2 large cloves garlic, minced
- 1 teaspoon adobo seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 cup jasmine rice
- 1 1/2 cups vegetable stock
- 1 14 oz can black beans, rinsed and drained
- 1/2 cup loosely packed cilantro, chopped
- juice of 1–2 large limes
- Heat coconut oil in a large pot over medium heat. Add red onions and saute until tender- about 2 minutes. Add the garlic and saute for 30 seconds just until the garlic becomes fragrant.
- Add the rice, adobo seasoning, cumin, and salt. Stir for 30 seconds so rice is evenly coated with the spices. Add the drained beans and and veggie stock and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes until rice is tender.
- Remove from heat and let sit for 10 minutes before stirring in cilantro and lime juice.
This recipe looks delicious. I am definately going to try it. I’ve been plant based recently for health reasons, and I am amazed at the creative and delicious recipes I’ve been trying. You can do this! Please share any other plant based recipes you find.
This looks so easy and delicious. Right up my last minute alley too!
In my experience, whenever a recipe monkeys around with traditional rice cookery- adding or reducing liquid, adding beans, tomatoes, etc- it never works out. It’s always too dry, to liquidy, or it takes forever to cook. This recipe is 100% the exception. It is PERFECT. My finished product looks exactly like the photos above. Thank you so much for sharing this! It’s awesomely delicious. Four thumbs up!!
Can I use brown jasmine rice in place of the regular white jasmine rice? I live at 6800′ elevation, if that makes any difference in cooking time. I love your high altitude recipes. They give me confidence that I won’t end up with a failure due to altitude.
Of course. You’ll need to adjust the cooking time for the brown rice.
Thank you for your reply. I’m making this dish for dinner this evening! Yum!