Cafe Rio Cilantro Lime Rice and Black Beans

Categories:
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:

For the Rice
1 cup	uncooked rice, (long-grain, white rice)
1 teaspoon	butter
2 cloves	garlic, minced
1 teaspoon	lime juice, freshly squeezed
1 can	chicken broth
1 cup	water
1 T	lime juice, freshly squeezed
2 teaspoons	sugar
3 T	fresh cilantro, chopped
For the Black Beans
2 T	olive oil
2 cloves	garlic, minced
1 teaspoon	ground cumin
1 can	black beans, rinsed and drained
1 ⅓ cup	tomato juice
½ teaspoon	salt
2 T	fresh cilantro, chopped

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

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.

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