Cilantro Lime Rice and Black Beans is delicious on its own or in tacos, burritos, or bowls. Add your favorite toppings like tomatoes, avocados, or lettuce, and you’ll have dinner on the table in less than 30 minutes!
When it comes to weeknight dinners, I try to get food on the table as quickly as possible using as few pots and pans as possible. After all, who wants to spend their evening after a long day cleaning dishes?
While I’m not always successful in minimizing cleanup (Sorry, honey!), this Cilantro Lime Rice and Black Beans uses only one pot.
While I use white rice in this recipe since it cooks faster, you can substitute brown rice if you prefer. But keep in mind you may have to adjust the amount of vegetable broth used.
I found all the ingredients for this recipe at my local grocery store.
The only special equipment I recommend is the herb scissors I use when making my Mediterranean Cucumber and Tomato Salad.
Cilantro Lime Rice and Black Beans is the perfect filling for burritos and tacos. I also love it in a bowl topped with tomatoes and avocado and served with tortilla chips.
If you want a really easy lunch or dinner, top this rice and bean dish with one of these 7 Easy Homemade Salsa Recipes, and you’ll have yourself a quick and healthy meal!
It’s also great with guacamole.
Cilantro Lime Rice and Black Beans
- 2 Tbsp olive oil
- 1 small red onion chopped
- 1 jalapeno pepper seeds and ribs removed, finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 1/2 cup long grain white rice
- 1 can black beans (1 1/2 cups) rinsed and drained
- 3 cups vegetable broth
- 1 handful chopped cilantro chopped, plus extra for garnish
- 2 Tbsp lime juice
- salt to taste
Heat the oil in a a medium pot over medium heat.
Add the onion and jalapeno and saute until tender.
Add the garlic. cumin, and rice and saute for about 30 seconds.
Add the black beans and vegetable broth and stir.
Bring to a boil, then cover and reduce heat to simmer until the liquid is absorbed, about 20 minutes. Stir half way through. Add more broth as needed if rice isn't cooked through.
Remove from heat and let stand, covered, about 5 minutes.
Add the cilantro, lime juice, and salt and stir. Garnish with extra cilantro, if desired, before serving.
Are you a fan of Mexican-inspired food? Living in California, we eat it a lot. I love the flavors. Leave me a comment and let me know!
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