Prep: 5 minutes; Cook: 10 minutes. For extra heat, add another jalapeño pepper.
1 cup uncooked instant rice
1 cup water
1 tablespoon olive oil, divided
1 cup finely chopped onion (about 1)
1 jalapeño pepper, seeded and minced
2 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups grape tomatoes, halved
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
1 lime, cut into wedges
How to Make It
Cook rice in 1 cup water according to package directions, omitting salt and fat.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add jalapeño pepper and garlic; sauté 1 minute. Add beans, tomatoes, and salt. Cover, reduce heat, and simmer 5 minutes. Remove from heat. Stir in remaining oil. Serve over rice, and top with cilantro and lime wedges.