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
Ingredients
- 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
Instructions
- 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.
Nutrition
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!
Pin and save for later!
Follow Veggies Save The Day on Instagram and show me which recipes you’re making from the blog! Use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen.
Strength and Sunshine
This looks beyond delicious!!! I think I could eat bowls and bowls 😉 My mouth is watering! Haha!
Amy
Thank you so much! I can definitely eat a lot of it!
Mel | avirtualvegan.com
My kind of dinner! I love lime and cilantro together and rice is an addiction for me. I eat it nearly every day!
Amy
Thanks Mel! Rice is a staple for me, too.
Linda @ Veganosity
I love simple dinners like this, and the flavors are totally my kind of thing. Love it!
Amy
Thanks Linda!
Melissa @ Vegan Huggs
This looks so hearty & comforting. I could really go for this right now. Your photos are looking on point, too! 🙂
Amy
Thanks so much Melissa! That means a lot to me. 🙂
Dianne
I bet this would be perfect in a burrito bowl!
Amy
Yes, I love burrito bowls!
Kate
What is the serving size?
Amy
The entire recipe makes 4 servings.
Dawson
Liked. Easy to make and tasted great. Making it for a second time this week.
Karin
I made this recipe tonight and it was a hit! We will definitely make it again. Cheers!
Amy
I’m so happy you enjoyed it, Karin!
JoAnn M Lakes
I made this over for the Instant pot using brown rice and making SOS-free. It came out great. I brought to a meetup with the Southwest theme. It was a big hit!!!!!
Instant Pot Cilantro Lime Rice and Black Beans
veggiessavetheday.com
Servings: 4
Ingredients
2 Tbsp broth/water for sauteing
1 small red onion, small chopped
1 jalapeno pepper seeds and ribs removed, finely chopped
2 cloves garlic minced
1 tsp ground cumin
1 1/2 cup long grain brown rice
1 can black beans (1 1/2 cups) rinsed and drained
1 1/2 cups vegetable broth
1 handful chopped cilantro chopped, plus extra for garnish
2 Tbsp lime juice
salt/salt substitute to taste
Steps
Heat the broth in the inner pot of instant 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. Place on the cover with vent to sealing and set for 22 minutes. NPR 10 minutes then release any extra steam and open. Stir through. Add more broth as needed if rice isn’t cooked through and put the cover back on for a few more minutes. check again.
Let stand, covered, about 5 minutes.
Add the cilantro, lime juice, and salt(if using) and stir. Garnish with extra cilantro, if desired, before serving.
Amy
Thank you so much, JoAnn! I’m going to try your version in the IP soon!