Gather all your ingredients. Chop one medium onion and mince three cloves of garlic.

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds.

Pour in drained black beans, one cup of vegetable broth, and one teaspoon of cumin into the skillet. Mix well and simmer for about 5 minutes.

In a separate pot, bring 2 cups of water to a boil. Add one cup of rinsed white rice and a pinch of salt. Cover, reduce heat to low, and cook for about 18 minutes.

Gently fluff the cooked rice with a fork and fold it into the black bean mixture.

Squeeze the juice of one lime over the entire dish before serving.