Mexican food used to be the most frequently made (and blogged about) cuisine in my house. And, while it still is, I haven’t been very creative with it as of late and our “Mexican Mondays” have definitely become a thing of the past. Now we just have Mexican food whenever the refrigerator ingredients dictate it and it’s usually a method for using up leftovers.

That being said, Mexican is usually a safe bet for our kids, too. They {usually} like beans of any kind, are more likely to eat ground meat instead of sliced or shredded, and of course, cheese.

I don’t often think of side dishes when it comes to preparing Mexican food, but today I have for you a very simple Black Bean Cilantro Rice that is prepared in one pot!

Making this dish was the first time I successfully made rice without a rice cooker. I’m tempted to even call it fool-proof!

I served this rice on a Friday during Lent alongside some quick pan fried fish. It would compliment pork quite nicely, too.

After declaring he didn’t like it, Firecracker finally tried some of the rice, and ended up asking for seconds! I was surprised Treat wouldn’t eat it, though he did help me with some food styling.

Thank you to Shelby of Grumpy’s Honeybunch for hosting today’s event. Be sure to scroll past my recipe for more great, easy idea for you Cinco de Mayo fiesta.

Black Bean Cilantro Rice

Ingredients:

• 1 tbsp olive oil
• 1/2 C minced red onion
• 2 cloves garlic, minced
• 1 C Jasmine rice
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp Kosher salt
• 1 1/2 C vegetable stock
• 1 can (14 oz) black beans, rinsed and drained
• 1/2 C fresh cilantro, chopped
• juice 1-2 limes

Steps:

1. Heat oil in a large pot over medium heat. Saute onions until translucent, add the garlic and cook another 30 seconds. Add the rice, onion  powder, cumin, and salt. Stir 30 seconds to evenly coat the rice. Add the stock and beans. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat for 10 minutes before stirring in the cilantro and lime juice.

*This recipe is adapted from Kelly at http://www.mountainmamacooks.com/2017/03/one-pot-black-beans-cilantro-lime-rice/*

Appetizers

• Beef and Portobella Tostados by Our Good Life
• Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
• Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
• Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
• Rotisserie Chicken Nachos by Pies and Plots

Drinks

• Cherry Paloma by The Crumby Cupcake
• Spicy Micheladas by Food Lust People Love
• Strawberry Pineapple Agua Fresca by Authentically Candace

Entrees

• Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
• Chicken Tinga Chalupas by Palatable Pastime
• Chicken Tortilla Soup by Soulfully Made
• Chipotle Chicken and Black Bean Soup by Cooking Chat
• Mexican Chicken and Black Bean Casserole by Simple and Savory
• Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
• Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon

Tacos

• Chicken Street Tacos by The Freshman Cook
• Chicken Fajitas by A Day in the Life on the Farm
• Lime Chicken Soft Tacos by Life Tastes Good
• Mini Taco Bowl Bites by Jersey Girl Cooks
• Pineapple Lime Chicken Tacos by Brunch-n-Bites
• Taco Bake by My World Simplified

Sides and Sauces

• Alambre Skillet Cheese Dip by My Life Cookbook
• Black Bean Cilantro Rice by Sew You Think You Can Cook
• Mango Habanero Sauce by Caroline’s Cooking
• Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
• Slow Cooker Healthy Refried Beans by Cricket’s Confections

Sweets

• Blueberry-Chocolate Jicamuffins by What Smells So Good?
• Carlota de Limón – Lime Charlotte by Sunday Supper Movement
• Flourless Mexican Hot Chocolate Cake by Baking Sense
• Margarita Cupcakes by Gourmet Everyday
• Oreo Taco Cookies by Ninja Baker
• Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
• Strawberry Gluten-Free Hand Pies by And She Cooks

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