In a small pot, cook rice according to package directions.
In a large nonstick pan (the same one you’ll use for the fish later on), add 1 tbsp olive oil and heat to medium-high heat.
When oil is shimmering, add 1 tablespoon diced jalapeño and thinly sliced red onion (3/4 cup). Sauté, stirring frequently, until softened.
Add garlic and stir for about 30 more seconds.
Add in black beans and stir until warmed through, 2-3 more minutes.
Remove from heat and then add black bean mixture to the cooked rice. Add the juice of 1 lime (2 tablespoons lime juice) and 2-3 (or to taste) tablespoons diced cilantro.
Season rice mixture to taste with salt and pepper. Toss and taste for seasoning; adjust according to personal preference. Cover to keep warm and set aside.