Ingredients:

  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 2 cups long-grain white rice, uncooked
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp lime juice

Instructions:

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the diced onion and bell pepper; sauté for 5–7 minutes until translucent and softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the uncooked rice to the pot and stir constantly for 2 minutes until slightly opaque.
  5. Stir in the cumin, smoked paprika, black pepper, and cayenne pepper until the rice is well coated.
  6. Pour in the vegetable broth and salt, bring to a boil, then reduce heat to low.
  7. Cover with a tight-fitting lid and simmer for 15–18 minutes until liquid is absorbed.
  8. Gently fold in the drained beans, cover, and heat through for 5 minutes on low heat.
  9. Remove from heat, stir in the lime juice, and let the pot sit covered for 5 minutes before serving.