Step 1

Place the rice and butter into a skillet over medium heat. Stir constantly, until the rice is lightly browned.

Step 2

Add the diced tomatoes, El Pato, black beans, water, and cumin. Stir to combine, reduce heat to low (a very low simmer), and cover. Stir occasionally after 4-5 minutes to reincorporate liquid throughout the dish, and then recover and cool an additional 5-10 minutes.

Step 3

Stir in the garlic and salt. Taste. Cook additional 5 minutes if necessary, or until the rice is done. (Different varieties of rice will have different cook times.)

Step 4

Garnish with lime and cilantro, and let guest squeeze lime over the finished rice.