2 Tbs EVOO
1 onion chopped
1 clove garlic minced
1 cup long grain white rice
1 can black beans undrained
1 3/4 cup water or broth
2 Tbsp fresh lime juice
In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
1. Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
2. Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
3. Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.