Cilantro-Lime Rice with Black Beans and Corn

A vibrant, protein-packed side dish featuring fluffy rice, smoky beans, and sweet corn with fresh citrus notes.

Cuisine: Mexican

Category: Vegetarian

Prep: 15 minutes. Cook: 23 minutes.

Serves 4.

Ingredients

• 1.5 cups long-grain white rice
• 1 can (15 oz) black beans
• 1 cup fresh corn kernels
• 2 tbsp lime juice
• 1/2 cup chopped cilantro
• 1/4 cup finely diced onion
• 1 clove minced garlic
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp salt

Instructions

1. Step 1: Rinse rice under cold water until water runs clear, then combine with chicken broth, cumin, and salt in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until liquid is absorbed.
2. Step 2: While rice cooks, drain and rinse black beans. Heat olive oil in a skillet over medium heat, add diced onion and garlic, and sauté for 3 minutes until softened.
3. Step 3: Stir in corn kernels and black beans, then cook for 5 minutes until corn is tender. Add lime juice and 1/4 cup chopped cilantro, stirring until combined.
4. Step 4: Fluff cooked rice with a fork, then fold in the bean-corn mixture. Gently stir in remaining 1/4 cup cilantro. Adjust salt if needed and serve warm.