In a large non-stick saucepan, heat vegetable broth over medium-high heat. Add onion and garlic and cook until onion is soft and transparent, and garlic is fragrant.

Reduce heat slightly, then add the green chiles, pre-cooked rice, black beans, and salt and pepper. Heat until warm throughout, about 3-4 minutes, stirring occasionally.

Remove from heat, add vinegar, lime juice and cilantro. Stir to combine.

This dish is best served immediately, but can also be stored in the fridge in an airtight container for 2-3 days. If not eating immediately, I recommend adding a splash of lime juice to the dish before serving.

Eat on its own or, as a filling for a burrito or tacos, or with scrambled tofu for breakfast (see ideas for serving in the Notes section below). There are so many options!