Our Version of Cafe Rio’s Cilantro Lime Rice and Black Beans
Cafe Rio Cilantro Lime Rice and Black Beans are the perfect complement to the Cafe Rio Salad. I often make these recipes as a side dish to my regular meals.
For the Rice
- 1 cup rice uncooked, long-grain, white rice
- 1 teaspoon butter
- 2 cloves garlic minced
- 1 teaspoon lime juice freshly squeezed
- 15 ounces chicken broth
- 1 cup water
- 1 tablespoon lime juice freshly squeezed
- 2 teaspoons sugar
- 3 tablespoons cilantro fresh chopped
For the Rice
In a saucepan combine rice, butter, garlic, 1 teaspoon lime, 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.
For the Black Beans
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.
Calories: 519kcal | Carbohydrates: 92g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 703mg | Potassium: 718mg | Fiber: 10g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 24.7mg | Calcium: 69mg | Iron: 4.8mg