Ingredients:

  • 1 cup (190g) long-grain white rice
  • 2 cups (480ml) vegetable broth (low sodium)
  • 1 tbsp (14g) olive oil
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) dried oregano
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a heavy-bottomed pot. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic, cumin, and oregano, cooking for 60 seconds until fragrant.
  3. Add the dry rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent.
  4. Pour in the vegetable broth and stir once. Bring to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 15–17 minutes until the liquid is fully absorbed.
  5. Remove the pot from the heat. Gently fold in the rinsed black beans and lime juice using a fork.
  6. Let the dish sit, covered, for 2 minutes to allow the beans to warm through, then garnish with fresh cilantro before serving.