Cilantro Lime Pinto Beans and Rice
With superfoods such as beans, whole grains, and citrus, cilantro-lime pinto beans and rice is healthy enough to stand on its own as a meal. The combination of beans and grains provides complete vegetarian protein.
However, if you are dining with friends or family, it can add a flavorful complement to any southwestern or Mexican style meal. Serve it alone or as a side dish alongside enchiladas, quesadillas, or vegetarian tortilla soup.
This is a great dish to share if you are dining with non-veg friends. It is also a great dish to bring along for picnics or potlucks.
Prep time: 30 min; Total time: 30 min
Ingredients
- 1 c. wild rice, brown rice, or basmati rice
- 1 c. pinto beans (or 1 can)
- Juice of half a lime (or to taste)
- 1/4 c. cilantro, finely chopped
- 1 tbsp. (or less) extra virgin olive oil
- Chili powder, to taste
- Salt and pepper, to taste
(If you are using dried pinto beans, boil them for 5 minutes the night before you want to make beans and rice. Discard the water.
Soak the pinto beans overnight, changing the water once while they soak. Discard the soak water before using them.)
First, begin cooking your rice and beans. I used a pressure cooker to cook 1 c. brown basmati rice in 20 minutes. If you do not have a pressure cooker, use a rice cooker or a covered saucepan - you'll probably need to cook it for longer than 20 minutes then.
Finely chop the cilantro while the rice and beans are cooking.
When the rice and beans are ready, add salt, pepper, olive oil, lime juice, and chili powder. Mix well.
Tips
Instead of pinto beans, try making this with black beans or kidney beans.
Try adding other ingredients - diced tomatoes, bean sprouts, avocado, cheese, tobasco, or jalepeno peppers, for example.
Citrus zest is extremely healthy for you. Grate the peel of the lime and mix it in with your beans and rice.
Looking for uses for your leftovers? Add it to a burrito or a wrap with some roast vegetables.
Provide feedback on this recipe