Southwestern Rice and Bean Bowl

This Southwestern Rice and Bean Bowl combines the rich flavors of tomato paste, zesty diced green chiles, and hearty black beans with fluffy rice. It's a satisfying and nutritious dish that balances traditional Southwestern elements with a creative flair, perfect for a cozy dinner. This recipe is vegetarian and can be easily adapted to be vegan.

Ingredients:

• 1 cup rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 1 can (6 oz) tomato paste
• 1 can (4 oz) diced green chiles
• 2 cups vegetable broth (or water)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Stir in the cumin and chili powder, cooking for an additional 1 minute until fragrant.
3. Add the rice to the onion mixture, stirring to coat the grains with the spices.
4. Pour in the vegetable broth, tomato paste, and diced green chiles. Mix well and bring to a simmer.
5. Reduce the heat to low, cover the saucepan, and let it cook for about 20 minutes (or according to rice package instructions) until the rice is tender and has absorbed the liquid.
6. Once cooked, fluff the rice with a fork and gently fold in the black beans. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.