Step 1

Heat a dutch oven over medium heat. Add the olive oil, onion and seasoned salt. Cook, stirring occasionally, until the onion is slightly softened, about 5 minutes. Add the garlic, cumin and cayenne, and cook 2 more minutes.

Step 2

Add the rice, broth, 1 cup of water and black beans to the pot. Stir one time, then bring to a simmer. Cover with a tight-fitting lid, then reduce the heat to low. Cook for 15 minutes. Turn off the heat and let sit covered for an additional 10 minutes. Fluff with a fork, then fold in the lime juice and cilantro. Serve immediately.