No-Soak Black Beans w/Lime-Cilantro Brown Rice
No-Soak Black Beans w/Lime-Cilantro Brown Rice

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, no-soak black beans w/lime-cilantro brown rice. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

No-Soak Black Beans w/Lime-Cilantro Brown Rice is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. No-Soak Black Beans w/Lime-Cilantro Brown Rice is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook no-soak black beans w/lime-cilantro brown rice using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make No-Soak Black Beans w/Lime-Cilantro Brown Rice:
  1. Make ready 1 lb dried black beans, rinsed
  2. Get 1 onion, peeled and halved
  3. Make ready 8 cloves garlic, grated
  4. Take 100 g diced bacon, 3-4 strips depending on thickness
  5. Make ready 1 orange, quartered
  6. Prepare 6 tbsp cilantro, chopped
  7. Take 1/4 tsp cayenne
  8. Prepare salt
  9. Take 1 tsp adobo
  10. Get 1 packet goya sazon
  11. Prepare 1 onion, diced
  12. Take 2 jalapenos, diced
  13. Get neutral oil
  14. Make ready 1 1/2 cups brown, medium grain rice
  15. Prepare 2 cups chicken broth
  16. Get 6 tbsp lime juice
Instructions to make No-Soak Black Beans w/Lime-Cilantro Brown Rice:
  1. Put the diced bacon in a large pot and cook on high until youve rendered some fat and have some browning. 6-10 minutes
  2. Add onion and garlic, cook for 2-3 minutes stirring the garlic around or until the garlic becomes fragrant then add beans
  3. Fill the pot with water about 2 inches above the beans. Squeeze lemon halves then throw in the remains. Finally add cayenne, adobo, and a tbsp of cilantro. Cover and bring to a boil
  4. When the pot boils lower heat to medium low, uncover and bring to a simmer. You're going to keep this for about 1.5-2 hours, or until the beans have formed a creamy deliciousness.if they start bursting you've gone too far! Just kidding, you'll be fine remove from heat, you'll just have extra creamy black beans.
  5. While the beans are low maintenance, don't walk too far. Stir ocassionaly (every ten minutes or so) and if the water drops below the beans add about a half of a cup or until submerged again. After about an hr, if the oranges are getting in the way you can remove them. Enjoy the smell of those cooking beans and aromatics and try to hold off until dinner
  6. About an hour in you can start preparing the rice. Take out a sauce pan and put over medium high heat. Add 1 tbsp oil and let sit for 60 seconds then add onions and jalapenos. Sweat them for about two minutes or until the onions are transparent.
  7. Then add rice. Toast the rice stirring constantly for about 2 minutes or you smell a nice nutty aroma.
  8. Add broth, 2 tbsp cilantro, and lime juice. Bring to a boil, reduce heat to simmer and cover. Cook for 10 to 15 minutes, or until soft and fluffy. Add water as needed.
  9. The beans will reduce significantly. Continueto monitor and every now and then sample a couple of them to see if they're soft enough. When you're satified with them remove from the heat. If you're good you're rice is fluffed and waiting. Garnish with remaining cilantro. Enjoy!

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