Prep 5 mins
Cook 25 mins
A completely simple and delicious side dish or vegetarian main meal. I like to serve this with tortilla chips.
- 1 (5 ounce) package saffron rice mix
- 1 (15 ounce) can black beans
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro, divided
- sour cream (optional)
- sliced green onion (optional)
- Cook rice according to package directions; keep warm.
- Meanwhile, drain beans, reserving 2 tablespoons liquid.
- Combine beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.
- Cook over medium heat until thoroughly heated; stir in 1 tablespoon cilantro.
- Serve beans over rice and sprinkle with remaining 1 tablespoon cilantro.
- Garnish, if desired.
Love this combo of rice, beans and spices. It was a little too sour for me, so next time I'll cut back on the lemon juice. Probably will only use one tablespoon. Thanks for sharing!
Quick, simple, great flavor! I prepared this in less than 30 min on a busy weeknight. I added some diced onion & jalapeno pepper to the bean mixture. One small thing - the rice mix takes about 20 minutes to cook (I used Mahatma), but I found the bean mixture kind of dry by then - it cooked very quickly, in about 10 minutes, so next time, I won't start on the beans at the same time as the rice. I served with a bit of sour cream, guacamole & salsa and whole-wheat tortilla chips. Thanks!
This is one of my favorite recipes! I make this a lot actually. I found it originally in a southern living cookbook. The taste is definitely hard to describe but it is a very filling and yummy meal.