One-Pot LIMEY Rice & BeanS
This delicious side is all made in one pot for easy clean-up. Inspired by the traditional Caribbean side dish, these Rice & Beans have basic spices, lime, and cilantro, but add your favorite seasonings to make it your own.
June 29, 2020
One-Pot Limey Rice & Beans is one of my newer favorites. I’ve made it at least 3 times in the last month, and still haven’t gotten sick of it! It’s so easy, and who doesn’t love one-pot dishes? They just make me happy.
As always, this dish is customizable to fit your needs. The recipe below is very mild but lends itself easily to modifications. Heat it up with cayenne pepper, cajun seasoning, or jalapeño slices. Add diced tomatoes or red peppers for extra vegetables. Add pepper jack or cotjia cheese and avocado before serving.
I hope this also becomes a staple side in your kitchen!
How to Make It
Sauté & Boil
Begin by sautéing onions in olive oil.
Once they become translucent, add your broth or water and uncooked rice.
I’ve done just water, just broth, or part of each. They all have turned out similarly, but the broth gives more flavor of course. This time I did a combination of the two, because I was low on broth.
Cover and bring it to a full boil. Let boil for 3-4 minutes to pre-cook the rice.
Add other ingredients
Add in the beans with the liquid, salt, lime zest, and lime juice.
Give it a stir, cover, and let simmer gently on low-medium heat for about 20 minutes.
Add remaining zest & Juice
Remove from heat and let it sit for 5 minutes before fluffing the rice with a fork.
Then add in the remaining lime zest and juice, plus any additional spices you like. I just added cilantro this time.
Serve
Serve as a side to tacos, fajitas, brats, grilled chicken, or any of your favorite meals. Make it your main dish by topping with red peppers, tomatoes, avocado, and cheese.
One-Pot Limey Rice & Beans keeps for 4-5 days in the fridge. When reheating, sprinkle one serving with water before microwaving on low. This will keep it from becoming stodgy.
If you prefer to not reheat this dish, it also makes an excellent base for Buddha bowl creations. This one also has chickpeas, cucumber, red pepper, feta, and arugula. I topped it with a Greek yogurt lime dressing.
Modifications
- Add a can of petite diced tomatoes, with juice when you add the beans (If you choose this option, reduce the amount of water or chicken stock by 1/4 cup)
- Add cumin, cajun seasoning, cayenne pepper, or diced jalapeño for some heat when you add in the beans
- Add diced red pepper
- Top with avocado
- Top with cotija or pepper jack cheese
One-Pot Limey Rice & Beans
Ingredients
- 1 tbsp olive oil
- 1/2 onion, diced
- 2 cups vegetable broth or water, or combination of the two
- 1 tsp salt
- 1 cup uncooked rice
- 1 can black beans, do not drain
- juice of 1 lime, divided
- zest of 1 lime, divided
- fresh cilantro, chopped
Instructions
- In a large saucepan with a lid, heat the olive oil on medium heat. Add the onion and cook until translucent (about 4 minutes).
- Add the broth or water and rice. Cover and bring to a boil. Let boil for 3-4 minutes.
- Add the salt, beans (with the liquid), half of the lime zest, and half of the lime juice. Stir to combine thoroughly and cover.
- Turn down to a low setting and let simmer gently for about 20 minutes.
- Remove from heat and let sit for 5 minutes before fluffing with a fork.
- Season to taste. Add remaining lime juice and zest, plus fresh chopped cilantro (if desired).