Black Beans & Rice

 

2 tablespoons olive oil
1 onion, finely chopped
5 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 cup uncooked white rice, long grain or jasmine rice
4 cups chicken broth (or stock)
2x  cans black beans, drained and rinsed
3-4 tablespoons lime juice (adjust to your tastes)
4 tablespoons finely chopped coriander (or parsley), to garnish

Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through). Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.Note:add in chopped jalapeños, chillies, or cayenne pepper for some added heat!