Cilantro Lime Rice with Black Beans and Corn

• Vegan
• Gluten free

• Produce

  • 2 lbs Black beans
  • 2 tsp Chili pepper
  • 1/2 cup Cilantro
  • 2 cans Corn, organic
  • 5 cloves Garlic
  • 1 Onion

• Canned Goods

  • 4 cups Vegetable broth, organic low sodium

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 2 cups Brown rice

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Liquids

  • 2 cups Water

Found on greatgrubdelicioustreats.com

Ingredients

• 2 lbs black beans, sorted and soaked
• 1 onion, chopped
• 5 cloves garlic, chopped
• 4 cups organic vegetable broth, low sodium
• 2 cups water
• 2 tsp chili pepper
• 2 tsp ground cumin
• ½ tsp salt
• ½ tsp pepper
• 2 cups brown rice
• 1-2 Tbs lime juice
• ½ cup chopped cilantro
• 2 cans organic corn, drained

Directions

• Sort and remove any debris from beans.
• Soak black beans overnight for 10-12 hours in 6 cups of water.
• Drain and rinse beans.
• In a dutch oven, add vegetable broth, water, black beans, onions, garlic, chili pepper, ground cumin and pepper.
• Heat over medium heat just until boiling.
• Cover, reduce heat, cook over low heat for 1½ hours.
• After 1½ hours, add salt and continue cooking for an additional 30 minutes or until beans are tender.
• Cook according to package directions.
• Add corn, lime juice and cilantro, stir.