Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos then cook, stirring occasionally, for 3-4 minutes or until tender.

Add garlic, cumin, sea salt, and freshly cracked pepper, to taste, then cook, stirring constantly, for 45 seconds. Add the rice and saute for a minute or two. Add the drained and rinsed black beans, green chilies, and chicken broth; stir and bring to a boil.

Reduce the heat to low and simmer, covered, for 20 minutes. Remove from the heat, without removing the lid, for another 5 minutes.

Fluff with a fork then gently stir in lime juice and cilantro. Taste and re-season with sea salt and freshly cracked pepper, to taste, or lime juice if needed.

Serve as a side dish or a filling for tacos, burritos, or enchiladas. Enjoy.