Black Bean Bowl — Look Cook

Ingredients

First, make the pickled red onions. In a small bowl, combine the onion, red wine vinegar, lime juice, sugar, and salt.
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.
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.
Once the rice has done its thing, fluff with a fork, then stir in the butter, chopped cilantro, lime zest, and salt to taste.
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.