Creamy coconut rice with lime, cilantro and black beans - bright, easy, vegetarian and gluten-free.
# What You'll Need:
→ Rice & Liquids
01 - 1 cup long-grain white rice (jasmine or basmati)
02 - 1 cup canned unsweetened coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Beans & Vegetables
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1/3 cup fresh cilantro, chopped
07 - 1/2 cup scallions or red onion, finely chopped (optional)
→ Flavorings
08 - 1 tablespoon coconut oil or olive oil
09 - Zest of 1 lime
10 - Juice of 1 lime
11 - Freshly ground black pepper, to taste
# Directions:
01 - Place the rice in a fine-mesh sieve and rinse under cold running water, swirling until the water runs clear to remove excess starch.
02 - Heat the coconut or olive oil in a medium saucepan over medium heat; add the drained rice and sauté, stirring, for 1–2 minutes until the grains take on a slightly translucent edge.
03 - Pour in the coconut milk, water and salt, stir to combine and bring the mixture to a gentle boil over medium heat.
04 - Reduce the heat to low, cover the saucepan and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
05 - Remove the pan from the heat, keep it covered and let stand for 5 minutes; then remove the lid and gently fluff the rice with a fork.
06 - Stir the drained black beans, lime zest and lime juice into the warm rice, cover and let sit for 3–5 minutes to heat the beans through and allow flavors to meld.
07 - Fold in the chopped cilantro and scallions or red onion if using; adjust seasoning with freshly ground black pepper and additional salt if needed.
08 - Transfer to a serving bowl and garnish with extra cilantro and lime wedges as desired; serve warm as a side or light main.
