1
Wash and dry produce.
Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Dice tomato. Drain and rinse beans.
In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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.