Havana Black Beans / Cilantro Lime Rice

All recipes for cilantro-lime rice follow the same basic formula, and this one does not stray from the path.

Heat a few tbsp olive oil in a saucepan with a tight fitting lid.  Add some minced garlic, lime zest & lime juice, salt.  Add rice (I made 1.5 cups), saute until lightly browned and nutty.  Add water (twice as much water as rice), cover and let steam 30 minutes.  Stir in minced cilantro and scallions just before serving.  (Most recipes, including this one, also call for chopped spinach.  I accidentally turned all the spinach in my fridge into creamed spinach two nights ago, and so had none left for this rice.  Oops!)

The black beans are a bit more involved, but only just:

Chop 1 med onion and 1 med red bell pepper.  Saute in olve oil until soft.  Season with salt, pepper, thyme, and cumin.  (If you are me, at this point you also add in about 4 oz cubed chorizo because you forgot to buy pork loin for the main course and feel that the meal needs some animal protein to round it out.)

Add to the pan, 2 cans drained and rinsed black beans, 1 can coconut milk, and 1 cup water.  Let simmer 15 minutes (and you can keep it on low heat as long as you need to hold it until dinnertime.)

Serve topped with extra cilantro-scallion mixture from the rice.


Dylan Report: He loved the beans, was less enamoured of  the rice.  I suspect this is because he generally does not like rice, and is in a phase right now where he is obsessed with spearing food with a fork, which is something one can do far more easily with beans than with grains of rice.



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