Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 small white onion (finely chopped (about 1 cup))
  • 4 garlic cloves (minced)
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 1/2 cups uncooked white rice (long grain or jasmine rice)
  • 3 cups low sodium vegetable broth
  • ½ teaspoon kosher salt
  • 2 15-ounce can black beans (drained and rinsed)
  • 2 tablespoons lime juice (1-2 limes, or more to taste)
  • Fresh cilantro (or parsley for garnish)

Instruction

  • Heat olive oil in a 3-quart saute pan or saucepan. Add onion and cook for 5-6 minutes, until softened.
  • Add garlic, cumin, bay leaf and the rice and toast for 1-2 minutes. Pour in the vegetable broth and add salt. Bring to a boil, then cover and reduce heat to low for 20 minutes. Resist the urge to peak or the rice won’t cook properly.
  • Meanwhile, drain and rinse the black beans. Set aside.
  • Once the rice is fully cooked, stir with a spoon to fluff. Remove the bay leaf and discard it. Stir in the black beans and lime juice. Cover with the lid and let sit for about 5 minutes to warm the beans. Garnish with fresh cilantro and serve immediately.