This colorful rice and bean dish is flavorful enough on its own or is a great side dish! Fresh bell pepper, savory garlic, and spicy red onion and jalapeno pair with our zesty and bright Key Lime Infused Olive Oil and Mojito Balsamic.
2 tbsp Key Lime Infused Olive Oil
1 small Yellow Onion, small diced
1 Red Bell Pepper, diced small
1 Jalapeno, diced
4 cloves Garlic, minced
1 tbsp Mojo Citrus Seasoning Salt, freshly ground
1 tbsp Mojito White Barrel Aged Balsamic, plus more for finishing
1 cup Long Grain White Rice, rinsed well
1 1/2 cups Chicken Stock
14.5 oz Canned Black Beans, rinsed
1/4 cup Cilantro, chopped
1/4 cup Green Onion, chopped
In a large skillet, heat the Key Lime Olive Oil over medium heat and add the onion, bell pepper, jalapeno, and garlic. Saute until onions are translucent, about 6 minutes.
Season with Mojo Citrus Seasoning Salt and Mojito Balsamic. Add in rinsed rice and stir, let cook until rice begins to toast, about 5 minutes.
Add in your chicken stock and the black bean, bring to a boil. Turn heat to low and cover with a tight fitting lid, let sit until rice is tender, about 15-20 minutes.
Fluff with fork and stir in cilantro. top with green onion and drizzle of the Mojito Balsamic. Enjoy!