Black Bean Bowl with Cilantro Lime Rice, Arugula, and Quick Pickled Red Onions

Ingredients

Pickled Red Onions

• 1/2
  
  cup red onion – thinly sliced
  
• 1/4
  
  cup red wine vinegar
  
• 1/4
  
  cup lime juice
  
• 1/2
  
  teaspoon sugar
  
• 1/4
  
  teaspoon salt
  

Everything Else

• 1
  
  cup long-grain white rice
  
• 15 oz
  
  can of black beans
  
• 1
  
  tablespoon chili powder
  
• 1/2
  
  teaspoon ground cumin
  
• 1
  
  teaspoon dried oregano
  
• A pinch
  
  of chili flakes
  
• 1
  
  tablespoon unsalted butter
  
• 1/4
  
  cup cilantro – finely chopped
  
• 1 1/2
  
  teaspoons lime zest
  
• A handful
  
  of arugula
  

Directions

1. First, make the pickled red onions. In a small bowl, combine the onion, red wine vinegar, lime juice, sugar, and salt.
2. Grab a medium saucepan and add the rice. Rinse a few times to remove some of the starch – this prevents the rice from clumping together. Add 1 1/4 cups of salted water, then bring to a boil. Simmer on low with the lid on until the water is absorbed (about 15 min). Remove from heat, then place a kitchen towel in between the pot and lid to absorb any excess moisture. This part is crucial if you don’t want your rice to become a mushy mess (trust us). Steam for another 10 min.
3. In the meantime, make the beans. In a small saucepan, stir together the black beans, chili powder, cumin, oregano, chili flakes, and salt to taste. Bring to a boil, then simmer on low until you’re ready to eat.
4. Once the rice has done its thing, fluff with a fork, then stir in the butter, chopped cilantro, lime zest, and salt to taste.
5. Dress the arugula with 1 tbsp of the pickled onion liquid and a little bit of olive oil. Assemble everything in two bowls, then get it in your mouth asap.