Mediterranean Rice and Bean Bowl

This Mediterranean Rice and Bean Bowl combines the hearty flavors of rice, tomatoes, and beans with a touch of creativity. Fresh herbs, zesty lemon, and a drizzle of olive oil elevate the dish, making it a vibrant and nutritious option for lunch or dinner. Packed with protein and fiber, it caters to vegetarian and vegan diets while remaining satisfying and flavorful.

Ingredients:

• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
2. While the rice is cooking, heat olive oil in a skillet over medium heat. Add diced red onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.
3. Stir in the black beans, cherry tomatoes, cumin, smoked paprika, salt, and pepper. Cook until the tomatoes are soft and the mixture is heated through, about 5 minutes.
4. Once the rice is done, fluff it with a fork and add the lemon juice. Combine the rice with the bean and tomato mixture in the skillet, stirring to combine everything well.
5. Serve hot, garnished with fresh parsley or cilantro.