Cilantro Lime Bean Rice

Name: Cilantro Lime Bean Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ cups (280 g) long-grain white rice (such as jasmine or basmati); 2½ cups (600 ml) chicken or vegetable broth, warm; 1 can (15 oz) (425 g) canned black beans, drained and rinsed; 2 tablespoons (30 ml) olive oil; 2 cloves (10 g) garlic, minced; ½ teaspoon (1½ g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; ¾ cup (20 g) fresh cilantro, roughly chopped; 1½ medium (90 g) lime, zest and juice; 2 stalks (20 g) scallions (green onions), thinly sliced (white and light green parts) (optional)

From the MyKitchenBank Kitchen

A vibrant, budget-friendly side dish that transforms simple white rice and black beans into something bright and satisfying. Toasted rice, aromatic cilantro, and fresh lime juice create a Latin-inspired companion to any main course. Ready in under 30 minutes.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 4 servings (about 3½ cups)

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Steps

Before you start

Measure all ingredients before starting—the cooking happens quickly once heat is applied
Have chicken or vegetable broth ready; cold broth will cool the pan slightly, so warm broth is ideal
Drain and rinse canned beans well to remove excess sodium and starch

1
Toast the rice
- Heat the olive oil in a medium saucepan (2-quart / 2 L) over medium-high heat.
- Once shimmering, add the minced garlic and stir constantly for 30 seconds until fragrant.
- Add the white rice and stir frequently for 2–3 minutes, coating it evenly with oil.
- The rice should turn slightly golden and smell toasted.
- This step develops flavor and helps keep the grains separate.
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Ready when: Rice is light golden and fragrant
Tip: Don't skip toasting; it gives the rice a subtle nutty flavor and improves texture.
2
Add broth and season
- Pour the warm broth carefully into the saucepan—it will steam, so step back slightly.
- Add the ground cumin, then stir once to combine.
- Season with a pinch of salt and black pepper.
- Increase the heat to high and bring the liquid to a boil, stirring occasionally.
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Ready when: Liquid is at a rolling boil
Tip: Use warm broth so the temperature drop is minimal and rice cooks evenly.
3
Simmer covered
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer undisturbed for 15 minutes.
- Do not stir or lift the lid—this lets the rice cook evenly and absorb the liquid.
- The rice is done when the broth is absorbed and the grains are tender but not mushy.
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Ready when: All liquid is absorbed and rice is tender
Tip: Resist the urge to peek; each time you lift the lid, steam escapes and extends cooking time.
4
Fold in beans and aromatics
- Remove the saucepan from heat and let it sit, covered, for 3 minutes.
- Uncover and fluff the rice gently with a fork, separating any clumps.
- Fold in the drained black beans, fresh cilantro, lime zest, and lime juice with a gentle hand.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Rice is fluffy, beans are warm, and flavors are well combined
Tip: Fold gently to keep rice grains separate; rough stirring breaks them into mush.
5
Garnish and serve
- Transfer the cilantro lime bean rice to a serving bowl or individual plates.
- Scatter the sliced scallions on top if using.
- Serve immediately while warm, with extra lime wedges on the side.
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Tip: Fresh cilantro and lime are best added right before serving so they stay bright and aromatic.

Good to know

Tips

To make this dish vegan, use vegetable broth instead of chicken broth.
For extra flavor and protein, add 1/2 teaspoon of smoked paprika with the cumin, or mix in crumbled queso fresco or cotija cheese before serving.
This rice pairs beautifully with grilled chicken, fish tacos, or roasted vegetables, making it ideal for meal prep.
If your cilantro and lime are added right before serving, the colors and flavors stay the brightest.

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 (2–3 tablespoons per cup of rice) over medium heat, stirring occasionally, until warmed through (about 3–4 minutes). Do not reheat in the microwave, as it can dry out the rice. The fresh cilantro and lime juice are best added after reheating to preserve their bright flavor.

Substitutions

long-grain white rice (such as jasmine or basmati) → Brown rice or jasmine rice. Brown rice will need 5–10 extra minutes of simmering and 1/4 cup more broth. Jasmine rice will give a more aromatic result with the same cooking time and liquid ratio.
canned black beans → Pinto beans, kidney beans, or cannellini beans. Any canned variety works equally well; choose based on color preference and how hearty you want the dish.
fresh cilantro → Fresh parsley or a combination of cilantro and parsley. If cilantro tastes soapy to you, parsley provides freshness without the polarizing flavor.
lime → Lemon juice and zest. Use about 1 medium lemon in place of 1.5 limes. Lemon is slightly less aromatic but still bright.