Gather all your ingredients for the Classic Black Beans and Rice. Chop the onion and garlic finely, and set them aside. If using canned black beans, rinse them thoroughly in a colander.

Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, toss in the chopped onions and sauté for about 3-5 minutes until they become translucent. Add the minced garlic and continue to sauté for an additional minute.

Stir in the rinsed black beans, rice, cumin, and chili powder. Cook for about 2-3 minutes, stirring constantly to ensure everything is well combined.

Pour in the vegetable broth and optional coconut milk, stirring gently. Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for approximately 15-20 minutes until the rice is tender.

Once the rice is cooked, fold in the diced bell peppers and any fresh herbs. Stir gently and cover again for about 5 minutes.

Remove from heat and fluff with a fork. Squeeze fresh lime juice over the dish and serve.