Cafe Rio’s Cilantro Lime Rice and Black Beans

Cook Time 20 minutes

Servings 4

Ingredients

For the Rice:

• 1 c. rice uncooked, long-grain, white rice
• 1 tsp. butter
• 2 cloves garlic minced
• 1 tsp. lime juice freshly squeezed
• 1 15 oz. can chicken broth
• 1 cup water
• 1 Tbsp. lime juice freshly squeezed
• 2 tsp. sugar
• 3 Tbsp. cilantro fresh chopped

For the Black Beans:

• 2 Tbsp. olive oil
• 2 cloves garlic minced
• 1 tsp. ground cumin
• 1 can black beans rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. cilantro fresh chopped

Instructions

For the Rice:

1. In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.
2. Cover and cook on low 15-20 minutes, until rice is tender.
3. Remove from heat. In a small bowl combine lime juice, sugar and cilantro.
4. Pour over hot cooked rice and mix in as you fluff the rice.

For the Black Beans:

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.