Ingredients:

  • 1 cup long-grain white rice (200g)
  • 2 cups vegetable broth (500ml) or water
  • 1 can (15 oz) black beans, drained and rinsed (425g)
  • 1 can (14.5 oz) diced tomatoes with green chilies (410g)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon chili powder (2g)
  • 1 teaspoon dried oregano (1g)
  • Salt to taste (approximately ½ teaspoon)
  • Black pepper to taste (approximately ¼ teaspoon)
  • 1 tablespoon olive oil (15ml)
  • Juice of 1 lime (about 2 tablespoons or 30ml)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Dice the onion and mince the garlic. Drain and rinse black beans.
  2. Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook until fragrant (about 1 minute).
  3. Add rice to the pan, stirring to coat for 1 minute. Pour in vegetable broth (or water), bring to a boil. Lower heat, cover, and simmer for 15-18 minutes or until rice is cooked and liquid is absorbed.
  4. Once rice is cooked, fluff it with a fork. Stir in black beans, diced tomatoes (with juices), cumin, chili powder, oregano, and lime juice. Season with salt and pepper to taste.
  5. Cook on medium-low for an additional 5-7 minutes, stirring occasionally, until heated through.
  6. Remove from heat and garnish with fresh cilantro. Serve warm.