Cilantro Lime Rice with Black Beans, Corn, & Tomatoes
How to make the best cilantro lime rice with black beans, corn, and tomatoes - This simple and easy homemade recipe makes a full meal in one skillet! Quick when you use minute rice and a healthy meatless meal with white or brown rice.
Ingredients
- ½ cups uncooked rice (We like basmati, but any rice will work.)
- 1-½ limes juice only, divided
- 2 tablespoons olive oil extra virgin, divided
- 1 small onion finely diced
- 2 cloves garlic pressed or minced
- 1 can black beans drained and rinsed
- 1-2 cups corn I used a 2-cup bag that we froze last summer.
- 1 can diced green chili peppers diced
- 1 can diced tomatoes with green chilis
- 1 small bunch fresh cilantro chopped or minced according to your preference
- cheddar cheese shredded
- Greek yogurt or sour cream
Instructions
- Prepare the rice according to package directions EXCEPT use the juice of ½ lime in place of some of the water. In order to do this effectively, juice the ½ lime and add water to it to make the total required.
- Heat olive oil in a medium skillet over medium heat. Add onions and garlic and sauté until fragrant. Add the juice of 1 lime, black beans, corn, green chiles, and tomatoes and heat until evenly hot.
- Remove from heat and stir in the rice and cilantro.
- Serve with shredded cheddar cheese and Greek yogurt.
Notes
Cilantro is an herb that loses its flavor when heated, so you should not add it until after you have finished cooking the food.
Nutritional information assumes a side-dish serving (⅛ of the total recipe).
Nutrition
Calories: 151kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 304mg | Fiber: 4g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 2mg
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