Ingredients:

  • 2 cups (400g) pre-cooked white rice
  • 2 cans (15 oz/425g each) black beans, drained and rinsed
  • 1 cup (240ml) vegetable broth
  • 2 tbsp (30ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • salt to taste
  • black pepper to taste
  • 1 tbsp (15g) fresh lime juice
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent and softened.
  2. Stir in the minced garlic, cumin, smoked paprika, and cayenne. Toast the spices for 60 seconds until fragrant.
  3. Pour in the drained beans and vegetable broth. Use the back of a spoon to crush about 10% of the beans directly in the pan.
  4. Simmer for 5 minutes, stirring occasionally, until the liquid reduces slightly and becomes a velvety sauce.
  5. Fold in the pre-cooked rice. Stir gently for 2–3 minutes until the rice is heated through and has absorbed the sauce.
  6. Remove from heat and stir in the lime juice and fresh cilantro.