A delicious side dish to almost anything! Quick, easy, flavorful and pairs great with Tequila Lime Chicken or Green Chili Chicken Enchiladas.
Heat oil in a stockpot. Add onions and saute until the onion is soft, about 5 minutes.
Add the garlic, cumin, rice. Allow the rice to toast for a few minutes until all the cumin is incorporated.
Add in the stock (or broth). Cover pot with a lid and reduce heat to low and simmer for 20 minutes. Be sure and stir half way through.
Once rice is cooked though add beans and stir. Allow beans to heat through-about 5 minutes. Add lime juice and parsley. Season with salt and pepper and serve.