Ingredients:

  • 1 tbsp vegetable oil
  • 150g yellow onion, finely diced
  • 100g bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1.5 cups long-grain white rice, rinsed
  • 15 oz canned black beans, drained and rinsed
  • 2.5 cups low-sodium vegetable broth
  • 1 tsp fine sea salt
  • 1 tbsp lime juice

Instructions:

  1. Heat the vegetable oil in your pot over medium heat. Add the 150g diced onion and 100g bell pepper. Sauté for 5 minutes until the onions are translucent and the peppers have softened slightly.
  2. Add the 3 cloves of minced garlic, cumin, smoked paprika, and oregano. Stir constantly for 60 seconds until the kitchen smells like a spice market.
  3. Add the rinsed rice to the pot and stir for another 2 minutes. You want the rice to look slightly opaque and smell toasted.
  4. Pour in the 15 oz of drained beans, 2.5 cups of broth, and 1 tsp salt. Bring the mixture to a rolling boil.
  5. Once boiling, turn the heat to the lowest setting and cover with a tight lid. Cook for 18 minutes without lifting the lid. Remove from heat and let it sit, still covered, for 10 minutes.
  6. Stir in the lime juice and fluff with a fork.