Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 5 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 2 cups white rice long grain or jasmine
- 4 cups chicken broth
- 2 (14 ounces) cans black beans drained and rinsed
- 3-4 tablespoons lime juice adjusted to taste
- 4 tablespoons fresh cilantro or parsley finely chopped
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Sauté the onion until translucent, then add the garlic and cook for another minute. Stir in the cumin and rice to coat and lightly toast them.
- Add chicken broth and black beans to the saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes or until the rice is tender. Stir halfway through cooking.
- Remove from heat. Drizzle with additional olive oil and lime juice, then stir in the chopped cilantro or parsley. Season with salt and pepper to taste.
