Calories
250 kcal
Protein
5.4 g
Fat
1.3 g
Carbohydrates
41 g
Chop the onion into small cubes. Afterward, take the garlic's cloves and mince them very well. Place these ingredients in a small dish.
Use a sharp knife to cut the lime in half. Hold it in one hand and use the other hand to squeeze the juice out of the lime by applying pressure to the flesh. Pour the lime juice into a bowl or measuring cup as you squeeze the lime.
In a medium saucepan, heat the olive oil over medium heat and sauté the chopped onion until it becomes tender, for 5 minutes. Then, add the minced garlic, cumin, dried oregano, and salt to the pan and cook for an additional minute.
After sauteeing the onions and spices in a saucepan, add the washed rice, 2 cups of water, and the drained and rinsed canned beans. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pan with a lid. Let it cook for 15 to 18 minutes until the water is completely absorbed.
After the rice and beans are cooked and the excess liquid is absorbed, use a fork to gently loosen the mixture. Then add the freshly squeezed lime juice and mix it in evenly. Serve the dish while it is still hot, and enjoy!
To enhance the taste and nutritional value of the dish, you can include diced tomatoes, corn, or bell peppers to the rice recipe.
If you are not a big fan of onions, try substituting them with 2 pieces of scallions. When adding them to the recipe, chop them into small pieces.
Bon Appetit!
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