Pickle & Preserve

Black Bean Bowl with Cilantro Lime Rice, Arugula, and Quick Pickled Red Onions

April  5, 2018
3 Ratings
Photo by Look Cook
  • Serves 02
Author Notes

That last paycheck taking forever to come in? This black bean bowl is here for you. It's so cheap, so filling, and so healthy. It's basically part burrito bowl/part salad/totally delicious. The rice is dressed up with cilantro and lime zest, and the black beans are made with spices you probably have on hand already. That all gets topped with a cute salad and quick pickled red onions to cut through the richness of the beans. Feel free to sub the white rice with brown, or throw on some cheese and crunchy veggies like cucumbers or radishes if you have them. —Look Cook

What You'll Need
  • Pickled Red Onions
  • 1/2 cup red onion – thinly sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup lime juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • Everything Else
  • 1 cup long-grain white rice
  • 15 oz can of black beans
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • a pinch of chili flakes
  • 1 tablespoon unsalted butter
  • 1/4 cup cilantro – finely chopped
  • 1 1/2 teaspoons lime zest
  • a handful of arugula
  1. First, make the pickled red onions. In a small bowl, combine the onion, red wine vinegar, lime juice, sugar, and salt.
  2. Grab a medium saucepan and add the rice. Rinse a few times to remove some of the starch – this prevents the rice from clumping together. Add 1 1/4 cups of salted water, then bring to a boil. Simmer on low with the lid on until the water is absorbed (about 15 min). Remove from heat, then place a kitchen towel in between the pot and lid to absorb any excess moisture. This part is crucial if you don't want your rice to become a mushy mess (trust us). Steam for another 10 min.
  3. In the meantime, make the beans. In a small saucepan, stir together the black beans, chili powder, cumin, oregano, chili flakes, and salt to taste. Bring to a boil, then simmer on low until you're ready to eat.
  4. Once the rice has done its thing, fluff with a fork, then stir in the butter, chopped cilantro, lime zest, and salt to taste.
  5. Dress the arugula with 1 tbsp of the pickled onion liquid and a little bit of olive oil. Assemble everything in two bowls, then get it in your mouth asap.

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