Black Beans and Rice

I grew up eating beans and rice pretty frequently when I was younger but as I got older I added some different ingredients than my grandmother usually used to enhance the taste and to liven this meal up. I still make this recipe no matter what time of year it is and consider it a staple in my diet thanks to the minimal cost to prepare. I absolutely love the way this makes my kitchen small, bringing back a lot of memories of childhood meals and time spent with family and I'm sure you'll enjoy it too. This recipe serves four people as a meal and six used as a side




Ingredients:
32-Ounce Can of Black Beans
2 Limes
1 Chopped Medium Onion
1-Teaspoon Chili Powder
½ Cup Finely Chopped Cilantro
3 Cloves of Garlic, Diced
2 Cups White Rice




First, cook the rice in any manner you choose. I used a rice cooker so I wouldn't have to watch or stir the rice. Next open the can of beans and pour the content into a medium sized pot. Fill the empty can half way with water and pour the water into the pot with the beans.



Add the chopped onion, diced garlic, lime juice, chili powder and two tablespoons of cilantro into the beans. Cook on high for ten minutes stirring frequently and then turn the heat to medium for another ten to fifteen minutes.

When the rice is finished cooking transfer it from pot to a clean bowl. Squeeze the remaining lime over the rice and mix. Then add the remaining chopped cilantro and salt to taste and mix evenly.

Serve the beans over rice and enjoy!