Step 1

Add the olive oil to a large skillet over medium heat. Add the onions and garlic and season with salt and pepper. Sauté until the onions are translucent, about 5 to 7 minutes.

Step 2

Add the vegetable broth, scrape up any browned bits, stir in the cumin and cayenne pepper, cover, and bring to a boil. Stir in the dry rice and reduce to a simmer. Cover the skillet and cook until the rice is tender, about 20 minutes.

Step 3

Stir in the black beans and enjoy. Garnish with cilantro, fresh limes, and freshly chopped tomatoes.