Rice BowlsLatin AmericanEasy

Cilantro Lime Rice with Black Beans

Name: Cilantro Lime Rice with Black Beans
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1½ cups (300 g) long-grain white rice; 2½ cups (600 ml) vegetable broth or chicken broth; 2 tablespoons (30 ml) olive oil; 2 cloves (10 g) garlic, minced; ¼ medium (50 g) yellow onion, finely diced; 1 can (15 oz) (425 g) canned black beans, drained and rinsed; 3 tablespoons (45 ml) fresh lime juice; ½ cup (10 g) fresh cilantro, finely chopped; to taste sea salt; to taste black pepper, freshly ground; ½ teaspoon (1 g) ground cumin (optional); ½ teaspoon (1 g) lime zest, finely grated (optional)

From the MyKitchenBank Kitchen

A vibrant, aromatic stovetop rice pilaf infused with fresh cilantro and lime juice, studded with black beans. Light, herbaceous, and perfectly balanced with a hint of garlic and onion, this is the ideal side for grilled meats, fish tacos, or bowls.

Prep: 10 min
Cook: 18 min
Wait: 10 min
Total: 38 min
Makes: 4 servings (about 4 cups)

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Steps

Before you start

Measure all ingredients before you start cooking.
If using canned black beans, have them drained and rinsed.
Chop cilantro and lime juice right before cooking so flavors stay bright.

1
Sauté aromatics
- Heat 2 tablespoons olive oil in a medium saucepan (2½–3 quart) over medium heat for 1 minute.
- Add the diced onion and minced garlic, stirring frequently, until softened and fragrant, about 2 minutes.
- The onion should turn translucent and the garlic should lose any raw sharpness.
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Ready when: Onion is translucent and garlic smells fragrant
Tip: Don't let the garlic brown or it will taste bitter.
2
Toast the rice
- Add the 1½ cups rice to the pan and stir constantly for 2 minutes.
- The rice grains should be evenly coated in oil and will become slightly translucent at the edges.
- You'll hear them make a subtle crackling sound as they toast.
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Ready when: Rice grains are translucent at edges and smell nutty
Tip: Toasting the rice helps each grain stay separate and adds subtle flavor.
3
Add broth and bring to boil
- Pour in 2½ cups broth, stirring to dislodge any rice stuck to the bottom.
- Add ½ teaspoon ground cumin if using.
- Raise heat to medium-high and bring the liquid to a boil, about 3 minutes, stirring occasionally.
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Ready when: Liquid is at a rolling boil
Tip: Stir during this step to prevent rice from settling to the bottom and scorching.
4
Reduce heat and simmer
- Once boiling, reduce heat to low, cover the pan with a lid, and simmer for 15 minutes without lifting the lid.
- The liquid will be absorbed and steam will cook the rice through.
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Ready when: Rice is tender and liquid is absorbed
Tip: Resist opening the lid—steam is crucial for even cooking.
5
Fold in beans
- Remove the pan from heat and quickly lift the lid.
- Add the 1 can (15 oz / 425 g) drained and rinsed black beans, stirring gently to distribute them evenly through the rice.
- Cover and let rest for 2 minutes off heat to warm the beans.
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Ready when: Beans are distributed and warmed
Tip: Stir gently so you don't break the rice grains.
6
Finish with lime and cilantro
- Uncover the pan and drizzle in 3 tablespoons fresh lime juice.
- Add the ½ cup finely chopped cilantro and ½ teaspoon lime zest if using.
- Stir gently but thoroughly to distribute the herbs and acid.
- Taste and adjust with sea salt and freshly ground black pepper as needed.
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Ready when: Cilantro and lime juice are evenly mixed throughout
Tip: Add lime juice off the heat so the aroma stays bright. Taste first—the beans add saltiness.

Good to know

Tips

For extra brightness, grate a small piece of fresh lime zest over each serving at the table.
If your rice seems too dense, fluff it gently with a fork after the beans are folded in—this helps steam escape.
Double-check that your broth is not oversalted, since canned beans already contain sodium.
Serve warm or at room temperature with grilled chicken, fish, or in grain bowls.

Make ahead

Prepare the rice and beans up to 1 day ahead. Store in an airtight container in the refrigerator. Reheat gently in a skillet with a splash of broth, then add fresh lime juice and cilantro just before serving so the herbs stay vibrant.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month; thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth. Do not microwave as rice can dry out.

Substitutions

long-grain white rice → jasmine rice or basmati rice. Both have fragrant, delicate flavors that pair beautifully with lime and cilantro. Use the same amount.
canned black beans → pinto beans or kidney beans. Either works well; use the same amount. The flavor will be slightly earthier with pinto beans.
vegetable broth or chicken broth → water plus 1 teaspoon chicken bouillon powder, or low-sodium chicken broth. Water alone will make the rice taste bland, so use bouillon or broth.
fresh cilantro → fresh mint or flat-leaf parsley. Cilantro's flavor is irreplaceable, but mint adds brightness and parsley offers a milder herbal note.