Lemon, Black Bean, and Cilantro Rice
2 c. jasmine rice
2 c. broth (such as vegetable or chicken)
1 c. water
2 lemons, one juiced and second sliced into thin wedges for serving
4 T. The Tasteful Olive Italian Lemon infused olive oil
1 t. Himalayan pink sea salt (available at The Tasteful Olive)
2 t. garlic and herb seasoning
1 can black beans, drained and rinsed
1 bunch finely chopped cilantro
3 green onions, thinly sliced
Dressing:
1/2 c. The Tasteful Olive Italian Lemon infused olive oil
1/4 t. Himalayan Pink sea salt (available at The Tasteful Olive)
1/4 c. The Tasteful Olive Jalapeno Lime white balsamic vinegar
Add rice, broth, water, lemon juice, olive oil, salt, garlic and herb seasoning and black beans to a large saucepan (the rice will double so use a good-sized container with a tight fitting lid). Place over medium high heat and stir. Bring to boil then reduce heat to low, cover and cook for 12 minutes. While the rice cooks, prepare the dressing by whisking together the olive oil, salt, and balsamic vinegar. Take the rice off the heat, make sure no water remains (if there is water, cook for 5 more minutes). Let rice set for 5 minutes, add cilantro, green onions, dressing (recipe above) then fluff with fork. Top with a lemon wedge.
Recipe by Heidi King
