Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup long-grain rice
  • 2 cups vegetable broth or water
  • 1 cup corn, frozen or canned
  • Salt and pepper to taste
  • Juice of 1 lime
  • Chopped fresh cilantro (optional)
  • Sliced avocado (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat oil in a skillet over medium heat. Sauté diced onion until soft (about 3-4 minutes). Add minced garlic, cumin, and smoked paprika; sauté until fragrant (about 1 minute).
  2. Stir in black beans, rice, and vegetable broth. Bring to a boil, then reduce heat to low.
  3. Cover and simmer until rice is cooked and liquid is absorbed (about 20 minutes). Stir occasionally to prevent sticking.
  4. Add corn during the last 5 minutes of cooking.
  5. Fluff rice with a fork and stir in lime juice. Season with salt and pepper to taste.
  6. Serve hot, topped with cilantro, avocado slices, and lime wedges as desired.