Cumin-Spiced Black Bean and Rice Bowl

Rinse 2 cups white rice under cold water until clear. Combine with 4 cups water and 0.5 tsp salt in a medium saucepan.

Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is tender.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork and set aside.

Drain and rinse 2 cans of black beans. Set aside.

In a large bowl, toss the beans with 2 tsp cumin, 0.5 tsp turmeric, 0.25 tsp black pepper, and 1 tsp salt until evenly coated.

Dice 1 medium yellow onion. Mince 4 cloves of garlic. Peel and dice 2 medium carrots into small pieces. Dice 2 medium tomatoes.

Heat 2 tbsp olive oil in a large skillet or frying pan over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant. Add the diced carrots and cook for another 4 minutes.

Add the diced tomatoes and cook for 3 minutes until they break down slightly. Pour the seasoned black beans into the skillet and stir to combine.

Reduce heat to medium-low and let the bean mixture simmer for 10 minutes, stirring occasionally, until heated through and flavors meld together.

Cut 2 limes in half. Roughly chop 0.5 cup cilantro leaves.

Divide the cooked rice evenly among 4 bowls. Spoon the cumin-spiced black bean and vegetable mixture over each bowl of rice.

Squeeze fresh lime juice over each bowl. Garnish with chopped cilantro and serve immediately.