Rinse the rice under cold water until the water runs clear. This helps remove excess starch from the rice.
In a medium saucepan, combine the rinsed rice and water or chicken broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, and cook for 3-4 minutes, until softened.
Add minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
Stir in the drained and rinsed black beans, ground cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the beans are heated through and the flavors are well combined.
Fluff the cooked rice with a fork and add it to the skillet with the black bean mixture. Stir gently to combine and heat through.
Taste and adjust seasoning if necessary. If the mixture seems dry, you can add a splash of water or broth.
Remove from heat and transfer the Black Beans and Rice to a serving dish.
Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the top, if desired.
Enjoy this flavorful and satisfying Black Beans and Rice dish as a vegetarian main course or as a hearty side dish to accompany your favorite protein. It’s perfect for a quick and nutritious meal any day of the week!
