black beans and rice with lime

Before it got too hot around here, I made a huge pot of black beans and rice using this recipe from tastykitchen.com. I would definitely make it again, especially if I were having people over to help save me from eating it for a week (well, I had one friend over, but I still had most of the pot left). Oh, and I heeded a recommendation to double the beans...and used lime juice I already had on-hand.

Lime Black Beans and Rice
1 Tablespoon Olive Oil
1 whole Yellow Onion, Finely Chopped
2 teaspoons Cumin
2 Tablespoons Thyme
2 teaspoons Paprika
3 cups Chicken Broth
1-½ cup White Rice
1 can (15 Oz. Can) Black Beans, Drained
1 whole Lime, Juiced
Chopped Cilantro, For Garnish

Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil and chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, thyme, and paprika. Pour in chicken broth and raise heat to bring to a boil. Add rice and lower heat to a simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and lime juice. Replace cover. Cook another 15 minutes. Turn off heat, season with salt and stir to combine then let stand until ready to serve. Sprinkle some cilantro over the rice as a garnish.

Serves 6