Black Bean Bowl With Cilantro Lime Rice, Arugula, And Quick Pickled Red Onions

• Pickled Red Onions
• 1/2 cup red onion - thinly sliced
• 1/4 cup red wine vinegar
• 1/4 cup lime juice
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Everything Else
• 1 cup long-grain white rice
• 15 oz can of black beans
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• a pinch of chili flakes
• 1 tablespoon unsalted butter
• 1/4 cup cilantro - finely chopped
• 1 1/2 teaspoons lime zest
• a handful of arugula

1. First, make the pickled red onions. In a small bowl, combine the onion, red wine vinegar, lime juice, sugar, and salt.
2. Grab a medium saucepan and add the rice. Rinse a few times to remove some of the starch - this prevents the rice from clumping together. Add 1 1/4 cups of salted water, then bring to a boil. Simmer on low with the lid on until the water is absorbed (about 15 min). Remove from heat, then place a kitchen towel in between the pot and lid to absorb any excess moisture. This part is crucial if you don't want your rice to become a mushy mess (trust us). Steam for another 10 min.
3. In the meantime, make the beans. In a small saucepan, stir together the black beans, chili powder, cumin, oregano, chili flakes, and salt to taste. Bring to a boil, then simmer on low until you're ready to eat.
4. Once the rice has done its thing, fluff with a fork, then stir in the butter, chopped cilantro, lime zest, and salt to taste.
5. Dress the arugula with 1 tbsp of the pickled onion liquid and a little bit of olive oil. Assemble everything in two bowls, then get it in your mouth asap.

red onions, red onion, red wine vinegar, lime juice, sugar, salt, longgrain white rice, black beans, chili powder, ground cumin, oregano, chili flakes, unsalted butter, cilantro, lime zest, arugula

Taken from food52.com/recipes/76636-black-bean-bowl-with-cilantro-lime-rice-arugula-and-quick-pickled-red-onions (may not work)