Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 medium (120g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1.5 cups (300g) long-grain white rice, rinsed
  • 2.5 cups (600ml) vegetable broth, low sodium
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Sauté aromatics. Heat olive oil over medium high heat. Add onion and bell pepper, cooking 3-4 minutes until onions are translucent and peppers soften.
  2. Add garlic. Stir in minced garlic and cook for 60 seconds until you smell that pungent, toasted garlic aroma.
  3. Toast grains. Add rinsed rice and drained black beans. Stir constantly for 2 minutes until rice grains look opaque and smell nutty.
  4. Season mixture. Stir in cumin, paprika, salt, and pepper. Ensure every grain of rice is coated in the oil and spices.
  5. Add liquid. Pour in the vegetable broth and stir once. Bring the liquid to a boil.
  6. Simmer covered. Immediately turn heat to low and cover with a tight lid. Simmer for 15-18 minutes.
  7. Steam rest. Remove the pan from the heat. Let it sit, covered, for 5 minutes. Note: This allows the moisture to redistribute so the bottom doesn't stick.
  8. Final touch. Remove the lid and fluff the rice with a fork. Drizzle fresh lime juice over the top and stir gently.