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The Ultimate 30-Minute Healthy Black Bean and Rice Bowl with Cilantro Lime Rice

A close-up of a vibrant black bean and rice bowl featuring green cilantro rice, black beans, and a topping of fresh tomato salsa.
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Create a flavorful and nutritious black bean and rice bowl in just 30 minutes. This recipe features perfectly seasoned black beans and bright cilantro lime rice, making it a simple weeknight rice bowl staple.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1/4 cup water
  • 1 cup long-grain white rice
  • 2 cups water (for rice)
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 cup prepared Southwest salsa (for topping)
  • Optional toppings: avocado slices, shredded cheese, plain Greek yogurt or sour cream

Instructions

  1. Cook the rice: Combine 1 cup rice and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Prepare the cilantro lime rice: In a small bowl, mix the cooked rice with the lime juice and chopped cilantro. Set aside.
  3. Season the beans: Heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  4. Simmer the beans: Add the rinsed black beans, vegetable broth, and 1/4 cup water to the saucepan. Bring to a simmer. Reduce heat and cook for 5 to 7 minutes, stirring occasionally, until the liquid slightly thickens. Mash about one-quarter of the beans against the side of the pan to create a creamier texture.
  5. Assemble the bowls: Divide the cilantro lime rice between two bowls. Top evenly with the seasoned black beans.
  6. Serve immediately with your choice of toppings, like Southwest salsa and avocado slices.

Notes

  • For meal prepping, store the rice, beans, and toppings separately in airtight containers for up to 4 days. Reheat the beans and rice before serving.
  • If you prefer a Cuban style black beans and rice flavor, add a splash of apple cider vinegar to the beans during the simmering stage.
  • This recipe is naturally vegetarian and vegan if you skip the optional cheese or yogurt toppings.

Nutrition

Find it online: https://tastethisplate.com/black-bean-and-rice-bowl-recipe/