Cilantro-Lime Rice and Black Beans

You know the big questions in life:  How and why did the universe begin?  Is there life after death?  Do we have free will?  Well, folks, put my face next to Socrates’ and print my name in high school history books because I’ve figured out the answer to one of humanity’s great questions.  No, I don’t know the meaning of life.  Better:  I know how Chipotle makes their rice and beans taste so darn good.

I found a copycat recipe for Chipotle’s rice online, and I improvised the bean recipe after finding out that the secret ingredient in their black beans is (drum roll please)... cumin!

So as we continue to ponder humanity’s existence in the universe, at least we can indulge in a warm bowl of basmati rice and cumin-simmered black beans.  And maybe taking the time to celebrate these little epicurean triumphs and enjoying life’s small pleasures - maybe that’s the meaning of life after all.  


Cilantro-Lime Rice 
1 teaspoon vegetable oil or butter
2 teaspoons fresh cilantro
2/3 cup white or brown basmati rice
1-2 cups water
1/2 teaspoon salt
Juice of 1-2 limes

1. In heavy saucepan heat the vegetable oil over low heat. Add the rice and lime juice and stir for one minute.
2.  Add water and salt and bring to a full boil.
3.  Turn heat to low and simmer for about 25 minutes or until rice is tender
4.  Add cilantro and fluff with a fork.

Black Beans 
1/2 pound of dried black beans
4 cups of water
1 clove of garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1 teaspoon cumin
1 bay leaf
salt to taste

1.  Prepare dried beans by soaking them in water overnight.  Rinse beans after soaking.
2.  Add 4 cups of water to soaked beans and bring to a boil.
3.  Reduce heat to simmer for 1hr30min or until beans are tender.
4.  Add garlic, oregano, cumin, bay leaf, and salt to beans and bring to a boil.
5.  Reduce heat to simmer for 2 hours until thick.  Adjust spices to taste.