RCI-VG.004.1252.001
Solomon
Solomon from the Recidemia collection
Prep35 min
Cook60 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- canned black beans30 ozdrained and rinsed
- cooked long-grain white rice2 cupor brown
- scallions4 unitchopped
- tomatoes2 mediumdiced
- cucumber1 mediumpeeled and diced
- jalapeno1 unitseeded and minced
- 2 tbsp
- lime1 unitjuiced
- 2 tbsp
- 2 tsp
- ½ tsp
- ½ tsp
- ½ tsp
Method
1
Drain and rinse the canned black beans in a colander under cold water until the liquid runs clear.
2
Chop the scallions, dice the tomatoes, peel and dice the cucumber, and mince the jalapeno, keeping each ingredient in separate small bowls.
3
Juice the lime and set aside the fresh juice.
4
Heat the canola oil in a large skillet over medium-high heat for about 1 minute until shimmering.
1 minutes
5
Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon, and stir-fry for 2 minutes to warm through.
2 minutes
6
Stir in the drained black beans, scallions, dried oregano, ground cumin, salt, and black pepper, mixing well to combine and heat for 2 minutes.
2 minutes
7
Add the diced tomatoes, cucumber, and minced jalapeno to the skillet, then pour in the fresh lime juice and toss everything together gently.
1 minutes
8
Remove from heat and fold in the chopped cilantro, adjusting seasoning with additional salt and pepper to taste.
9
Divide into four serving bowls and serve warm or at room temperature.