A delightful twist on the classic black beans and rice, infused with fresh herbs and a touch of zest.
Heat a saucepan over medium heat and add a drizzle of oil.
Using a non-stick saucepan can help prevent the rice from sticking.
Sauté the chopped onion and minced garlic until fragrant and translucent.
Stir frequently to avoid burning the garlic.
Add the rice to the saucepan and stir to coat it with the oil, cooking for a few minutes until lightly toasted.
Toasting the rice enhances its nutty flavor.
Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender.
Keep the lid on to ensure even cooking.
Stir in the black beans and cook for an additional 5 minutes.
Drain and rinse the beans before adding to remove excess sodium.
Mix in the chopped cilantro and a squeeze of lime juice before serving.
Adding the lime juice at the end preserves its fresh flavor.
Serve the dish warm and enjoy.
Garnish with extra cilantro or a lime wedge for presentation.
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