Recipe: Cilantro lime rice with black beans

by Dennis Sheldrake

Nutritional Information for one serving

Ingredients

Olive oil
½ red onion, small diced
2 jalapeños, diced (seeded, optional)
4 garlic cloves, diced
1 tbsp freshly ground cumin
2 cups long-grain rice
4 cups chicken broth
1 can black beans, rinsed
2 mild pickled jalapeños
1 cup cilantro, chopped
Juice of 1 lime
1 tbsp butter
Salt
Pepper

Directions

1. Heat oil in pot over medium heat. Add onion and chopped jalapeno. Sauté until tender, about 3 minutes.
2. Add Cumin and garlic, sauté ½ minute, then add rice, beans and pickled jalapeño. Mix well.
3. Add chicken broth. Reduce heat to simmer. Cover with lid and cook until broth is almost evaporated, about 15 to 20 minutes.
4. Remove from heat and add butter. Let rest 5 minutes then add cilantro, salt and pepper. Squeeze in lime juice. Add salt and pepper to taste.

Serves 8, or 4 hungry riders