Place the long-grain white rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear (about 30–60 seconds). This removes excess starch and helps keep the rice fluffy.

Toast and simmer

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the rinsed, drained rice and stir for 1–2 minutes until grains are lightly toasted and fragrant. Add 2 3/4 cups water and 3/4 teaspoon salt, increase heat to high and bring to a boil.

Cook rice

When boiling, reduce heat to the lowest simmer, cover tightly with a lid, and cook undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for 10 minutes to finish steaming. Fluff with a fork before serving.

Black beans & aromatics

Sauté aromatics

While the rice cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and a pinch of salt; sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and sauté 30–45 seconds until fragrant.

Season and combine

Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper; cook 30 seconds to bloom the spices. Add the drained and rinsed black beans and 1/2 cup broth, stirring to combine. Use the back of a spoon or a potato masher to lightly mash about one-third of the beans to create a creamier texture while leaving some whole beans for bite.

Simmer

Bring the bean mixture to a gentle simmer, reduce heat to low, and cook uncovered for 6–8 minutes to allow flavors to meld and excess liquid to reduce. Taste and adjust seasoning, adding up to 1/2 teaspoon additional salt if needed.

Finishing & garnish

Combine rice and beans

When both rice and beans are ready, add the rice to the skillet with the black beans (or transfer beans to the rice pot) and gently fold together until evenly mixed and heated through, about 1–2 minutes. Stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro. Drizzle 1 teaspoon olive oil if desired for shine.

To serve

Taste and adjust salt and lime as needed. Serve warm as a side dish or a base for proteins, topped with extra cilantro or a lime wedge.