by Lindsay Weiss posted in Life

Last week I made a batch of this rice and grilled some steak and chicken and it was the meal we grazed off all week long. It's so easy to re-heat this rice and throw a little meat on top of it for a complete meal. The rice is full of flavor (thanks to the cilantro and lime) and the black beans are a nice touch of protein to balance out the carbs.
This is also a perfect take-it-to-work lunch if you have a microwave handy (or a thermos to keep it warm). It cooks super fast and you just need to stir in the beans, lime juice and cilantro.
The first time you make this, add the lime juice gradually to taste. I prefer the full 1/4 cup, but my hubby and kids are good with like 2 tbsp.

Quick & Easy Cilantro-Lime Black Beans and Rice 2 tablespoons of butter

2 cups uncooked basmati rice

1-1/2 cups water (or follow the directions on your package, not all types of basmati are made equal. I always use 1/2 cup LESS than the package suggests because I hate soggy rice)

1/2 teaspoon salt

1 can (14 oz.) black beans, rinsed and drained

1/4 cup fresh lime juice (start with less and add to taste)

2 tablespoons chopped cilantro
In 4 quart heavy saucepan heat butter over low heat until melted. Add rice and stir for one minute. Add water and salt and bring to a full boil then cover and simmer over low heat until rice is tender and water is absorbed, about 12 minutes. Do not overcook it. Remove from heat and stir in black beans, lime juice and cilantro.
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