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 jalapeño pair with our zesty and bright Key Lime Infused Olive Oil and Mojito Balsamic.
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2 Tbsp Key Lime Infused Olive Oil
1 Small Yellow Onion, small diced
1 Red Bell Pepper, diced small
1 Jalapeño, 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
14.5 oz Canned Black Beans, rinsed
¼ cup Cilantro, chopped
¼ cup Green Onions, chopped
In a large skillet, heat the Key Lime Olive Oil over medium and add the onions, bell pepper, jalapeño, and garlic. Sauté 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 chicken stock and black beans and 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 onions and a drizzle of the Mojito Balsamic. Enjoy!
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