Hey, friends!! It has been a while since I posted and I’m happy to be back!! I’ve missed writing for everyone!
Today, I wanted to share a variation on this recipe here which is my herbed lemony rice pilaf. This cilantro, lime, and black bean rice is made in the exact same fashion (treating the rice like a risotto), BUT the flavors are switching from Mediterranean to Mexican!! 🙂
One of my best friends recently brought her version over for dinner and I had been dying to recreate it and share it!! Thank you for the inspiration, Studley!!
This rice was the perfect accompaniment for some Mexican-style steak kabobs on the grill 🙂 I hope you enjoy this recipe as much as I enjoy making it and eating it!! <3
Cilantro, Lime, & Black Bean Rice
- 1/4 c. olive oil
- 1 medium shallot, minced
- 1/2 tsp. salt and 1 tsp. black pepper
- pinch of red pepper flakes (optional)
- 4 cloves of garlic, minced
- 1/2 c. dry white wine
- 1 1/2 c. long-grain white rice (you can use brown rice, too…I was pressed for time and brown rice takes a little bit longer to cook)
- 4 c. low-sodium chicken broth and up to 2 c. water
- 1 14oz. can black beans, rinsed and drained
- 1/2 c. frozen corn, rinsed and drained
- 1/2 c. fresh cilantro, finely chopped
- 2 limes, juiced
~ Warm the olive oil in a deep skillet on medium heat. Add the shallot and cook until slightly browned and translucent. Sprinkle in the salt, pepper, and optional heat and keep stirring. Add the garlic and allow to cook for a moment, keeping an eye on it and making sure it doesn’t burn.
~ Pour in the white wine and allow the mixture to reduce, creating a syrup and deglazing the pan. YUM!!! 🙂 This should take about 10 minutes.
~ Stir in the rice and allow it to toast in the skillet for a few minutes, stirring at regular intervals. When the rice kernels are browned to your liking, add about 2 c. of chicken broth. Bring to a rolling boil and start to stir.
~ Lower heat to medium again. Keep an eye on the rice and watch as the chicken broth becomes absorbed. Once the liquid is fully incorporated, add the other 2c. of chicken broth. Continue stirring periodically and adjust heat accordingly. As the liquid absorbs, give it a taste to see how cooked the rice is. This whole process should take 20-25 min. If the rice needs more liquid, add some of the water. Basically, you’re treating this rice like it’s risotto and you’re cooking it in the same slow fashion.
~ Towards the end of the cooking process, stir in the black beans and frozen corn.
~ Once the liquid is fully absorbed, the rice is cooked, and the corn is defrosted, remove from heat. Stir in your chopped cilantro and lime juice!! BAM! Mexican-style rice pilaf that is so packed with flavor…you might forget that it’s supposed to be a side dish!!
Enjoy!! 🙂 🙂