1 cup long-grain white rice, uncooked
2 cups water
3 tsp vegetable oil, divided
1/4 tsp salt
3 tbsp fresh cilantro, chopped
1 tbsp lime juice
1 tsp butter
1/2 onion, chopped
1 15.5-oz. can pinto beans, undrained
1/2 tbsp ground cumin
1 tsp garlic powder
Black pepper, to taste
Cilantro Rice
1. In a small pot over high heat, add rice, water, 1 teaspoon oil, and salt.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Remove from heat and keep covered for another 5 minutes, then fluff with a fork and set aside while preparing the beans.
4. Before serving, add rice to a medium bowl and stir in cilantro, lime juice, and remaining 2 teaspoons oil.
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Beans
1. Melt butter in a medium pan over medium heat.
2. Add onion and sauté until softened, about 5 minutes.
3. Add beans with their liquid to the pan. Stir in cumin, garlic powder, and black pepper.
4. Cook for about 3 minutes, until beans are heated through. Serve over cilantro-lime rice.
Adapted From: https://www.skinnytaste.com/chipotle-cilantro-lime-rice-4-pts/