15-Minute Cilantro-Lime Rice and Black Beans

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant, protein-packed bowl that transforms pantry staples into a fresh and satisfying meal with minimal effort. This Mexican-inspired quick recipe (vegetarian), ready in about 25 minutes, pairs uncooked white rice, black beans, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked white rice
• 1 can (15 oz), rinsed and drained black beans
• 1 cup vegetable broth
• 1/4 cup, finely chopped fresh cilantro
• 1, zested and juiced lime
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2, finely diced red onion
• 1/2, diced red bell pepper
• 1/2, seeded and minced (optional) jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 1 cup uncooked white rice, 1 can (15 oz) black beans (rinsed and drained), 1 cup vegetable broth, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 red onion (finely diced) and 1/2 red bell pepper (diced), and cook for 5 minutes until softened and slightly caramelized.
3. Step 3: Stir in 1/2 jalapeño (seeded and minced, if using) and cook for 1 minute until fragrant. Remove from heat and stir in 1/4 cup fresh cilantro (finely chopped), the zest and juice of 1 lime, and 1/2 cup reserved vegetable broth from the rice pot until well combined.