Chimichurri Rice Bowls with Seasoned Black Beans

Name: Chimichurri Rice Bowls with Seasoned Black Beans
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 2 cups water ((480g)); 1/8 tsp salt, (more or less to taste); 1 tbsp vegan butter; 1 cup uncooked brown basmati rice ((195g)); 1 cup parsley ((60g)); 1/2 cup cilantro ((30g)); 1 shallot, (roughly chopped); 5-6 cloves garlic; 1/3 cup olive oil ((75g)); 1/4 cup red wine vinegar ((60g)); 1 lime, (juiced); 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp red pepper flakes; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; 2 tbsp olive oil; 1 sweet onion, (diced); 5-6 cloves garlic, (minced); 3 cups black beans (cooked, drained, and rinsed (515g or 2-15oz cans)); 1 tsp cumin; 1/2 tsp black pepper; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1 bay leaf; 1 1/2 cups vegetable stock ((360g)); 2 tbsp water; 1 tsp cornstarch