Easy side dish with only a few, budget friendly ingredients. Perfect pair for tacos, enchiladas, eggs, margaritas, anything!
Side dishes are something that I forget to post on the blog. I don’t see the point in sharing a side dish because most of the time, my side dishes are roasted veggies, baked potatoes and/or roasted potatoes. Maybe some quinoa or rice.
But when I come up with a side that is easy, only requires a few, budget friendly ingredients, and did I mention easy(?), I feel like I gotta share!
This Cilantro Lime Rice and Beans is just that! It has only 6 ingredients, and it’s full of flavor. But not too much flavor where it competes with the main part of your meal.
I made a big batch and ate it all week. I love it with Slow Cooker Salsa Pork (well, I actually made that dish with chicken in place of pork which is equally delicious). Sometimes over eggs.
[clickToTweet tweet=”Easy #vegan side dish with only a few, budget friendly ingredients. #glutenfree” quote=”Easy #vegan side dish with only a few, budget friendly ingredients. #glutenfree”]
It is the perfect partner for another slow cooker recipe I’m posting next week (that I am sooo excited about sharing!) — update: Slow Cooker Chicken Adobo.
And honestly, it’s just really good on it’s on.
This would be a fun side for tacos or another Mexican meal since Cinco de Mayo is this week. Speaking of Cinco de Mayo, you should probably make this Jalapeño Margarita to go along with whatever you eat on Friday (or pretty much any weekend).
One more thing before we get to the recipe… The absolute easiest way to prepare rice is to cook it like pasta.
Ignore the package directions that usually leave you with sticky gooey rice.
It works like a charm and is fluffy every time (and this is how I prepare the rice in the recipe below).
Cilantro Lime Rice and Beans
- 6 cups water
- 1 cup brown rice uncooked
- 1 TBSP olive oil
- 1/2 tsp salt
- 1 clove garlic grated
- 15 oz can black beans drained & rinsed
- 1/2 cup cilantro
- 3 TBSP lime juice from 1 lime
- Bring water to a boil and add rice. Reduce heat to simmer and cook for 30-45 minutes until rice is tender but not mushy
- Drain immediately and toss with oil, salt and garlic
- Let cool for about 15 minutes. Then stir in black beans, cilantro and lime juice. Enjoy!
Pin for later: