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Wash and dry all produce. Dice tomato. Zest and quarter lime (zest 1 lime; quarter both for 4 servings). Mince garlic. Drain and rinse beans. Trim and roughly chop scallions. In a small pot, combine rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.