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Ingredients
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Beans & Rice Base
Salsa & Toppings
Optional Garnishes
Method
Beans & Rice Base
Cook the rice
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, 3 cups water, 1 tsp salt and 1 tbsp olive oil. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15–18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes; fluff with a fork.
Prepare the beans
While the rice cooks, heat a medium skillet over medium heat and add 1 tbsp olive oil (if not using additional oil from rice step). Add the chopped onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Stir in the drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp ground coriander and 1/4 cup vegetable broth or water. Cook, stirring occasionally, 5–7 minutes until beans are heated through and flavors meld. Lightly mash about one-third of the beans in the pan with the back of a spoon to create a creamier texture. Season with 1 tbsp lime juice, and taste to adjust salt (start with 1/4 tsp and add as needed) and pepper.
Combine rice and beans: Fold the cooked, fluffed rice into the skillet with the seasoned beans until evenly combined and heated through, about 2 minutes. Keep warm while preparing toppings.
Salsa & Toppings
Prepare salsa and scallions
If using store-bought salsa, transfer to a small bowl. If using fresh salsa, combine 1 cup diced tomatoes, 1/4 cup finely chopped onion, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1 jalapeño finely diced (optional), and 1/4 tsp salt in a bowl and mix. Thinly slice 3 scallions on the bias and place in a separate small bowl.
Assemble toppings: Stir chopped cilantro into the salsa if not already included. Taste salsa and adjust seasoning with additional salt or lime juice as needed. Keep scallions raw for a bright garnish; reserve a few whole scallion greens for presentation if desired.
Assembly & Serving
Plate the dish: Divide the beans-and-rice mixture among 4 bowls or plates (see servings). Spoon about 1/4 cup salsa over the top of each portion (or more to taste). Scatter sliced scallions evenly over each serving. Add optional garnishes such as sliced avocado, crumbled queso fresco and a dash of hot sauce if using. Finish with a light drizzle of extra-virgin olive oil and an extra squeeze of lime if desired.
Serve immediately: Serve warm, and provide extra salsa, scallions and lime wedges on the side so diners can adjust to taste.