Spicy Black Bean Rice Bowl with Lime

Rinse white-rice under cold water until water runs clear. Combine rice with 4 cups water and a pinch of salt in a medium saucepan. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and set aside.

While rice cooks, dice yellow-onion and mince garlic. Heat olive-oil in a large skillet or wok over medium heat.

Add diced onion to the skillet and sauté for 5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.

Add cumin, paprika, and cayenne to the skillet. Stir constantly for 30 seconds to bloom the spices in the hot oil.

Drain and rinse black-beans, then add them to the skillet. Stir to coat the beans in the spice mixture.

Add the juice of 1 lime and 0.5 cup water to the skillet. Season with salt. Simmer over medium-low heat for 10 minutes, stirring occasionally, until the sauce thickens and coats the beans.

While beans simmer, dice tomatoes and slice avocados. Roughly chop cilantro and slice scallions thinly, keeping the white and green parts separate.

Divide cooked white-rice among 4 bowls. Spoon the spicy black-beans over the rice, letting some beans spill onto the rice.

Top each bowl with diced tomato, sliced avocado, chopped cilantro, and sliced scallion.

Cut the remaining lime into wedges and place on the side of each bowl. Finish with an extra squeeze of lime before serving.