In a medium saucepan, combine the rinsed rice, water (or broth), and salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Stir in the ground cumin, smoked paprika, salt, and black pepper. Cook for another minute to toast the spices, which enhances their flavor.

Add the rinsed black beans and vegetable broth to the pot. Stir to combine and bring to a simmer.

Reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld together.

Stir in the lime juice and remove from heat. Adjust seasoning if necessary.

To serve, place a generous scoop of rice on a plate and top with the black beans.

Garnish with chopped cilantro, and add optional toppings like sour cream, sliced avocado, and green onions.

Enjoy your delicious black beans and rice dish warm!