Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 6 cloves fresh garlic, minced
  • 1 medium green bell pepper, diced
  • 2 cans (15 oz each) black beans, unrinsed
  • 3 cups cooked long-grain white rice
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 0.5 cup vegetable broth
  • 2 tablespoons fresh lime juice
  • 0.25 cup fresh cilantro, chopped
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and green bell pepper. Sauté for approximately 5 minutes until the onion is translucent and the pepper has softened.
  2. Add the minced garlic, ground cumin, and dried oregano to the skillet. Stir constantly for 1 minute to bloom the spices and cook the garlic until fragrant and nutty without browning.
  3. Pour in both cans of black beans including their liquid. Reduce heat to medium-low and simmer for 8 minutes. Use the back of a wooden spoon to lightly mash a small portion of the beans against the side of the pot to release starches and create a creamy texture.
  4. Fold in the cooked long-grain white rice and vegetable broth. Stir gently to integrate until the rice is heated through. Remove from heat and stir in the fresh lime juice and chopped cilantro. Season with sea salt and cracked black pepper to taste.