1. In a medium-sized pot, bring the water or vegetable broth to a boil. Add a pinch of salt, the bay leaf, and the rice. Reduce the heat to low, cover, and simmer for about 18 minutes, or until the rice is cooked and the water is absorbed.
2. While the rice cooks, zest and juice your limes. You’ll want that zesty citrus ready to go when the rice is done.

3. Once the rice is finished, remove from heat and discard the bay leaf. Fluff the rice with a fork to let out some steam and prevent it from becoming mushy—nobody wants sad, mushy rice!
4. Stir in the olive oil, lime juice, lime zest, and minced garlic while the rice is still warm. This lets the rice absorb all those vibrant flavors.
5. Gently fold in the black beans and chopped cilantro until everything is beautifully combined.
6. Taste and adjust with additional salt and pepper if needed. Remember, recipes are just a roadmap—make this journey your own!
7. Serve warm as the ideal backdrop for any toppings or sides your heart desires.
Variations & Tips
– Feel free to swap out the white rice for brown rice or quinoa if you’re looking for a whole grain option—just remember to adjust your cooking time accordingly.
– If you like things a bit on the spicy side, chop up a jalapeño and sauté it with the garlic before adding it into the mix.
– For an added dimension of flavor, cook the rice in coconut milk instead of water or broth, and throw in some red bell pepper strips.
– This dish is fabulous for meal prep. It stores well in the fridge for a few days and actually gets a little tastier as the flavors meld together. Trust me, your future self will thank you during that mid-week rush!