Wednesday, June 4, 2014

Seasoned Black Beans and Cilantro Lime Rice

The other day I picked up some frozen vegan tamales at the grocery store, on a whim. Remembering how much I like the seasoned black beans and cilantro lime rice at our new favorite taco place, I decided to make some at home to accompany the tamales.

Seasoned Black Beans

2 T. olive oil
2 cloves garlic, minced
1 t. cumin
One can black beans, drained and rinsed
1-1/3 c. vegetable juice
1/2 t. salt
Handful of chopped cilantro

Saute the garlic and cumin in the olive oil. Add the beans, juice and salt and heat through. Remove from heat and toss in the cilantro. Mix gently.

Cilantro Lime Rice

1 c. rice
1 t. butter
2 cloves garlic, minced
1 t. lime juice
16 oz. vegetable broth
1 c. water
1 T. lime juice
Handful of chopped cilantro

Bring the rice, butter, garlic, lime juice, vegetable broth and water to a boil. Cover, reduce heat, and cook 20-25 minutes. Remove from heat and fluff the rice. Add the additional lime juice and cilantro and mix gently.

Serve. Enjoy!

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