Mexican Style Rice and Beans Skillet

Ingredients:

• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Directions:

1. In a large skillet, heat some oil over medium heat.
2. Add the onion, garlic, and jalapeño pepper. Cook until softened, about 5 minutes.
3. Stir in the rice, cumin, chili powder, paprika, and salt. Cook for another 2 minutes.
4. Add the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked.
5. Remove from heat and let it sit, covered, for 5 minutes.
6. Fluff the rice with a fork and stir in chopped cilantro.
7. Serve hot with lime wedges on the side. Enjoy!