30-Minute Cilantro Lime White Bean Rice

Name: 30-Minute Cilantro Lime White Bean Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ cups (300 g) long-grain white rice; 3 cups (720 ml) chicken or vegetable broth; 1½ cans (15 oz each) (840 g) canned white beans (cannellini or great northern), drained and rinsed; 2 tablespoons (30 ml) extra-virgin olive oil; ½ onion (100 g) yellow onion, medium, finely diced; 3 cloves (15 g) garlic cloves, minced; 1 medium (25 g) jalapeño pepper, seeded and finely diced; 3 tablespoons (45 ml) fresh lime juice; ½ cup (20 g) fresh cilantro, roughly chopped; to taste kosher salt; to taste freshly ground black pepper; ½ teaspoon (1.2 g) ground cumin; 1 tablespoon (14 g) unsalted butter (optional)

From the MyKitchenBank Kitchen

A bright, zesty one-skillet rice dish loaded with creamy white beans, fresh cilantro, and lime juice. Jalapeños add a gentle heat while garlic and onion build a flavorful base. Ready in half an hour and perfect as a side or light main course.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings (about 1⅓ cups each)

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Steps

Before you start

Have all ingredients prepped and ready before you start cooking
Use long-grain white rice (jasmine or basmati work well)
Drain and rinse canned beans thoroughly to remove excess sodium
Juice the lime just before cooking for maximum brightness

1
Sauté aromatics
- Heat the olive oil in a 10-inch (25 cm) skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and fragrant.
- The onion should look translucent at the edges.
- Add the minced garlic and diced jalapeño, and cook for 1 minute more until the raw garlic smell fades.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let the garlic brown or it will taste bitter. Stir constantly during the last minute.
2
Toast rice and add broth
- Add the uncooked rice to the skillet and stir constantly for 2 minutes.
- You'll hear a light clicking sound as the grains move in the pan, and the rice will look slightly translucent at the edges.
- Pour in the broth, add the cumin, and stir once to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low.
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Ready when: Mixture comes to a boil and rice grains are lightly toasted
Tip: Toasting the rice in the oil prevents mushy, gluey rice. Don't skip this step.
3
Simmer rice
- Cover the skillet with a lid and reduce the heat to medium-low.
- Let the rice simmer gently for 15 minutes without peeking.
- The rice will absorb the liquid and cook through.
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Ready when: Rice is tender, liquid is absorbed, and no water remains in the pan
Tip: Keep the lid on the entire time. Lifting it releases steam and extends the cooking time.
4
Add beans and finish
- Remove the lid and check that all the liquid is absorbed.
- Add the drained white beans, lime juice, and butter (if using).
- Stir everything together until the beans are heated through and well distributed, about 1 minute.
- Taste and adjust the salt and pepper to your preference.
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Ready when: Beans are warmed through and lime juice is evenly distributed
Tip: Don't add the lime and beans earlier or the acid will make the rice mushy. Butter adds richness but is optional for a lighter version.
5
Garnish and serve
- Remove the skillet from heat.
- Fold in the fresh cilantro just before serving so it stays bright and vibrant.
- Divide the rice into bowls or plates and serve warm.
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Ready when: Cilantro is evenly distributed throughout
Tip: Add cilantro at the last second to preserve its fresh flavor and green color.

Good to know

Tips

For extra richness, stir in a dollop of crema, sour cream, or Greek yogurt just before serving.
Add corn kernels (fresh or frozen) in step 4 for sweetness and texture contrast.
To make it spicier, keep the jalapeño seeds and use a second pepper, or add a pinch of cayenne pepper.
This rice pairs beautifully with grilled chicken, fish tacos, or as a filling for burrito bowls.

Make ahead

You can prep all the vegetables (onion, garlic, jalapeño) and cilantro up to 2 hours ahead and store in airtight containers in the refrigerator. Juice the lime just before cooking. Do not cook the rice ahead; it's best fresh.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore moisture, or microwave with a damp paper towel over the bowl. The rice tastes best eaten the same day but is still delicious cold in a salad the next day.

Substitutions

canned white beans (cannellini or great northern) → Black beans or pinto beans. Use the same quantity. Black beans have a slightly earthier flavor; pinto beans are mild and creamy. Either works beautifully.
fresh cilantro → Fresh flat-leaf parsley or mint. Use the same amount. Parsley is more subtle; mint adds sweetness. Both brighten the dish.
chicken or vegetable broth → Vegetable broth or water. Use the same amount. Water will give a plainer result; vegetable broth adds gentle flavor.
fresh lime juice → Lemon juice. Use the same amount. Lemon is slightly less bright but still adds welcome acidity and freshness.