Arroz Verde com Feijão Lime-Cilantro Rice with Black Beans

Rinse the white rice under cold water until the water runs clear. Drain well and set aside.

Zest both limes and juice all three limes. Reserve the juice and set aside the zest.

In a blender, combine 1 cup cilantro, garlic cloves, lime juice, and 1 cup water. Blend until smooth to create the herb liquid.

Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the drained rice and toast, stirring, for 1-2 minutes until the grains are coated and slightly translucent at the edges.

Pour in the blended cilantro-lime liquid and add 1 teaspoon salt. Stir to combine, then bring to a boil.

Reduce heat to low, cover tightly, and simmer for 18 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork and fold in the reserved lime zest.

Drain and rinse the black beans. Set aside.

Dice the yellow onion and mince the 4 cloves of garlic.

Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant and golden.

Add the black beans to the pot along with 1 cup water. Stir to combine with the onion and garlic.

Season with 1.5 teaspoons salt. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the beans are heated through and slightly thickened.

Taste the beans and adjust salt as needed. Add 0.5 teaspoon more if they need it.

Slice the remaining lime into wedges for serving.

To serve, spoon the black beans alongside or over the green rice on each plate.

Finish with a generous squeeze of fresh lime juice, a handful of torn cilantro leaves, and an extra pinch of salt if desired.