OK, last night I started to use a new black beans and rice dish.  There were some ingredients that I just said no to.  Quantities seemed off also, so I adjusted.  The onions made a big difference and I really liked that addition.  I put the salt in the rice not the finished dish, kind of like salting the pasta water.  Recipe says serves 4, there would be plenty of rice but the ratio of beans to rice is a little lacking in beans.  This comes from an American Heart phablet so they wanted brown rice.  Sorry, I just don’t like brown rice.  So here is the recipe and my changes are noted.

Ingredients:

2 C uncooked instant brown rice (2 strikes and your out, instant and brown.)  I used 1 cup of Japanese rice, probably grown in California.)

1/4 C fresh lime juice (no)

2 t EVOO + 2 T, divided use.  

1/2 t salt

1 medium onion, chopped

2 medium garlic cloves, minced or 1 t jarred minced garlic

2 t ground cumin (I used 1 as I had less rice.)

1 t chili powder (no)

1, 15 oz. can of black beans, rinsed and drained

2 T finely chopped fresh cilantro (I use Italian parsley)

2 T finally chopped fresh oregano (1 t dried)

Directions:

1. Prepare the rice using the package directions, omitting the salt. (used the salt.)
2. Meanwhile, in a small bowl, whisk together the lime juice, 2 t oil and salt.  Set aside. (Skipped)
3. Heat the remaining 2 T oil in a large skillet over medium high heat, swirling to coat the bottom.  Cook the onion for 3 minutes, or until soft, stirring frequently.  Stir in the garlic.  Cook for 1 minute, stirring frequently.  Stir in the cumin and (chili powder, if using.)  Cook for 1 minute, stirring frequently.  
4. Stir in the beans.  Cook until warmed through.  Remove from heat.  Transfer to a large serving bowl.  
5. Stir in the cooked rice, (lime juice mixture. if using), cilantro (parsley) and oregano.