Catholic Rice

1In a large pot, heat some oil over medium heat.

2Add the chopped onion (1), minced garlic (2 cloves), and diced bell pepper (1). Cook until the vegetables are softened, about 5 minutes.

3Stir in the cumin (1 teaspoon), paprika (1 teaspoon), oregano (1 teaspoon), chili powder (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon). Cook for another 2 minutes to toast the spices.

4Add the white rice (2 cups) to the pot and stir to coat the rice with the vegetable and spice mixture.

5Pour in the vegetable broth (2 cups), black beans (1 can), and diced tomatoes (1 can). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

6Once the rice is cooked and the liquid is absorbed, fluff the rice with a fork.

7Stir in the chopped cilantro and squeeze the lime (1) juice over the rice. Mix well to combine all the flavors.

8Serve the Catholic Rice hot, garnished with lime (1) slices, and enjoy!