Lime Cilantro Rice

 

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups basmati long grain white rice
• 1 clove garlic, minced
• 2 1/4 cup water
• 1 teaspoon salt
• Zest of one lime
• 3 tablespoons lime juice
• 1 cup lightly packed chopped cilantro, leaves and tender stems

1 Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.

Add the garlic and cook a minute more.

2 Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.

Fluff the rice with a fork.

3 Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Café Rio Black Beans

Ingredients

FOR 8 SERVINGS:

• 2-15 oz cans black beans (drain one can, don't drain the other)
• 2 cloves garlic minced
• 2 teaspoons cumin
• 3 tablespoons olive oil
• 1-11.5 oz can tomato juice
• salt kosher or sea salt and pepper to taste
• 1/4 cup chopped cilantro

Instructions

FOR 8:

1. In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic.
2. Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated.
3. Add can of tomato juice and seasoning to taste.
4. Stir in chopped cilantro when ready to serve.