Classic Garlic-Seasoned Black Beans & Rice

Ingredients

• 1 can (15 oz / 425 g) Black beans (canned, drained and rinsed)
• 3/4 cup (150 g) Long-grain white rice
• 1.5 cups Water (for rice)
• 3 cloves Garlic (minced)
• 1 tsp Ground cumin
• 1 tbsp Lime juice
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Prep (10 minutes): Rinse the black beans, mince the garlic, and measure the rice, water, cumin, lime juice, salt, and pepper.

2. 2

   Cook rice (about 15 minutes): In a small pot, bring the water to a boil. Add the rice and a pinch of salt, reduce to a low simmer, cover, and cook until tender (about 12–15 minutes). Turn off heat and keep covered.

3. 3

   Simmer beans (about 10 minutes): While the rice cooks, heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant (about 30–60 seconds). Stir in cumin, then add the black beans and 1/4 cup water. Simmer until slightly thickened and heated through (about 8–10 minutes).

4. 4

   Finish and serve (about 5 minutes): Stir in lime juice and black pepper. Fluff the rice and spoon beans over the top. Taste and adjust salt if needed.