Ingredients
Scale
- 1.5 cups long-grain white rice (rinsed)
- 2 cans (15 oz each) black beans or pinto beans, drained and rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth (or water with a bouillon cube)
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Optional: Fresh cilantro and lime wedges for serving
Instructions
- Place a large pot or deep skillet over medium heat and add the oil. Once the oil is shimmering, toss in the diced onion. Sauté the onion for about 3 to 4 minutes until it becomes translucent and slightly soft. Add the minced garlic and cook for another 60 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Add the rinsed rice to the pot with the onions and garlic. Stir the rice for 2 minutes to lightly toast the grains; this adds a nutty depth to the final dish. Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir well to ensure every grain of rice is coated in the oil and spices.
- Pour in the vegetable broth and the drained beans. Stir once to combine everything, then bring the liquid to a rolling boil. Once boiling, turn the heat down to low and cover the pot with a tight-fitting lid. Let the mixture simmer undisturbed for 15 to 18 minutes, or until the liquid is fully absorbed and the rice is tender.
- Remove the pot from the heat and let it sit covered for 5 minutes. This allows the steam to finish cooking the rice perfectly. Remove the lid and fluff the mixture gently with a fork. Squeeze fresh lime juice over the top if desired and garnish with fresh cilantro before serving hot.
- Cook Time: 25 minutes