High-Protein Mexican Breakfast Bowl 52

Ingredients

• 1 cup long grain white rice
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 0.5 medium yellow onion (diced)
• 0.25 cup fresh cilantro (chopped)
• 1 unit lime (juiced)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1.Rinse the rice under cold water until water runs clear.
2. 2.In a medium pot, heat the olive oil over medium heat.
3. 3.Add the minced garlic and diced onion; sauté until translucent and fragrant, about 3-4 minutes.
4. 4.Add the rice to the pot and stir to coat with oil and toast lightly, about 2 minutes.
5. 5.Pour in the vegetable broth and add the drained and rinsed black beans.
6. 6.Bring to a boil, then reduce heat to low and cover with a lid.
7. 7.Simmer for about 15 minutes or until rice is tender and liquid is absorbed.
8. 8.Turn off the heat and let it sit covered for 5 minutes to steam the rice further if needed, then fluff with a fork carefully to mix in the beans evenly with rice without mashing them too much, ensuring the grains stay separate but integrated with the beans and onions for texture and flavor balance as a whole dish rather than a sloppy mushy mix or a separated heap of different components thrown together without harmony on the plate visually and in taste, achieving a balance between moisture and fluffiness, binding the ingredients gently to keep the structure intact while allowing for individual taste to come through with the lime and cilantro freshness finishing each bite pleasantly without overwhelming the palate excessively or leaving any dry spots that might diminish enjoyment at the table.