Traditional Mexican Black Beans and Rice

First, heat oil in a large pan over medium heat. Add the onion, bell pepper, and garlic to the pan. Cook until the vegetables are tender.

Next, stir in the chili powder, cumin, salt, and pepper. Add the drained black beans and mix well.

Add the rice to the pan and stir so that the rice is fully coated in the spices.

Gradually pour in the vegetable broth and salsa. Raise the heat and bring everything to a boil.

Once it's boiling, reduce to a simmer and cover the pan. Let the rice cook for 20 minutes or until all the liquid is absorbed.

Stir in the chopped cilantro just before serving. To add an additional pop of flavor, serve with fresh lime wedges.