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Rate this recipe 4.4/5 (16 Votes)


  • 2 tablespoons olive oil
  • 1/2 cup red onion, chopped
  • 1-2 jalapenos, chopped, seeded and deveined (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 1/2 cups long grained rice, rinsed and drained
  • 3 cups chicken broth (may sub vegetable broth)
  • 1 (14.5 oz) can black beans, rinsed and drained (optional)
  • 3 tablespoons green chilies (from 4 oz. can of green chilies)
  • Freshly cracked salt and pepper to taste
  • 1 tablespoon butter (optional)
  • 1/2 cup loosely packed cilantro, chopped
  • 2 tablespoon lime juice


Adapted from


Step 1

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions and jalapenos saute 3-5 minutes or until tender.

Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans, green chilies and chicken broth and bring to a boil.

Reduce heat to low (dial should be a little above lowest setting) and simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.

Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.

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