In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. This will help prevent the rice from sticking.

Add the rinsed rice and toast it for about 2 minutes, stirring frequently. This step enhances the flavor of the rice.

Pour in 2 cups of water (or vegetable broth) and add ½ teaspoon of salt. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add the chopped onion and sauté for about 5 minutes until translucent. This step builds the base flavor.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the drained black beans, ground cumin, smoked paprika, and black pepper. Stir to combine.

Pour in 1 cup of vegetable broth and bring to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld.

Stir in the lime juice just before serving to brighten the flavors.

Serve the black beans over the rice and garnish with chopped cilantro.