Cook rice according to instructions on the package. See note for my method.
2 cups uncooked rice
Heat up oil in a skillet, over medium heat.
1 tablespoon olive oil
Add chopped onion, pepper and garlic and saute until the onion is translucent.
1 medium yellow onion, 1 green bell pepper, 3 garlic cloves
Add seasoning and stir in. Saute for 2 minutes. This activates the spices and makes the dish flavorful.
1 ½ teaspoon ground cumin, ½ teaspoon dried oregano
Add beans and stir in. Add rice and stir in. Make sure the dish is heated through.
1 ½ cups black beans
Season with salt and pepper to taste.
½ teaspoon salt, ¼ teaspoon black pepper
Serve drizzled with lime juice and garnished with cilantro or parsley.
Notes
You can use long-grain white rice, brown rice or Jasmin rice. Even minute rice works!
If you are using long-grain rice, brown rice or Jasmin: heat up 1 tablespoon of olive oil in a pot. Add rice and toast it for 3 to 4 minutes, stirring often. When you noticed that some of the grains become light brown, add warm tap water (1.25 cups of water per 1 cup or rice). Stir and cover. Cook over medium heat, for 10 to 12 minutes. Remove the lid and fluffy the rice immediately with a fork. Chill till the next day or use it in the recipe the same day.
If you are using canned beans, use two cans. Rinse and drain the beans well.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.