What: Cilantro Lime Rice & Black Beans from Family Favorite Recipes
The Components: Rice, cilantro, garlic, lime juice, sugar
Black beans, tomato juice, cilantro
The Verdict: For the rice: Good…not great. This lacked flavor for both Thom and myself. Next time I will up the garlic and add some spices {not sure which ones since this is Thom’s area of expertise}
For the beans: They will definitely be put into dinner rotation here at The Cove.
The real winner was the recipe for Black Beans; it included tomato juice. I was skeptical but interested. In the end…I was in love. This is a great side dish. Being vegetarians, we tend to turn a lot of side dishes into main meals. Easily done with these tasty beans. And it was a great way to use up the less than flavorful rice.
I melted some monterey jack cheese in flour tortillas, topped with the Cilantro-Lime Rice and Black Beans, and enjoyed this for dinner last night…and again for lunch today.
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 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
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.
We added frozen corn {2 cups?} to the black beans and it was fantastically amazing stuff. Seriously. I could not stop eating these beans.
Yum! I'm definitely going to try this one soon – the thing I love most about it is that it's pretty low fat – and if you get low fat corn tortillas and add 2% or low fat cheese it's the perfect healthy dinner! Thanks for the recipe and review!
I made this last night with plain brown rice, low fat corn tortillas and a little bit of fat free sour cream on top and it was SO yummy! Thanks for the recommendation!
So glad you liked it, Amanda 🙂