Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 1 green bell pepper, diced (approx. 120g)
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1.5 cups long grain white rice (approx. 300g)
  • 1 can (15 oz) black beans, rinsed and drained
  • 2.25 cups low sodium vegetable broth
  • 1 tsp sea salt
  • 1 bay leaf
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat until it shimmers slightly. Add 150g diced onion and 120g green pepper. Sauté for 5 minutes until soft and the onion is translucent. Stir in 4 cloves minced garlic, 1 tsp cumin, and 1/2 tsp smoked paprika, and wait for the earthy, smoky aroma to fill the room—about 1 minute.
  2. Add 300g rinsed long grain rice to the pot. Stir constantly for 2 minutes until the grain edges look translucent and smell nutty. This toasting prevents sogginess later.
  3. Pour in 2.25 cups vegetable broth and add 15 oz rinsed black beans, 1 tsp sea salt, and 1 bay leaf. Bring the mixture to a boil, then immediately reduce heat to low and cover with a tight lid.
  4. Simmer for 20 minutes. Do not lift the lid, as this escapes the essential steam.
  5. Remove the pot from heat and let it sit, still covered, for 5 minutes. Fluff the rice with a fork, stir in 1/4 cup chopped cilantro, and serve with lime wedges. Enjoy the bright, citrusy steam as you stir.