2 Tbsp olive oil, divided
½ yellow onion, diced
1 package RightRice Spanish rice
1 ⅓ cups vegetable stock or water
6 sweet mini peppers, sliced into rings
1 15-oz. can black beans, drained and rinsed
1 lime, halved
1 Tbsp chopped cilantro
In a medium fry pan, heat one tablespoon of the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, until the onion is soft and translucent, about 5-7 minutes.
Stir in the RightRice to coat the grains with the oil. Add the stock or the water, bring to a quick simmer, and immediately turn off the heat. Cover and allow to sit for 12 minutes.
While the rice sits, heat 2 tsp of olive oil in a small saucepan. Add the mini peppers and another pinch of salt and cook for 2 minutes until the peppers are barely soft. Remove.
Using the same pan, gently warm the black beans over low heat with a tablespoon of water. Keep warm until ready to serve.
After 12 minutes, fluff the rice with a fork.
Squeeze the juice of ½ of a lime over the rice, then stir in another teaspoon of olive oil if desired.
Divide the rice evenly between four bowls. Place a generous spoonful of beans on top of each, then garnish with the mini peppers and cilantro. Serve with a lime wedge.