15-Minute Cilantro-Lime Rice and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 meals (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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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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

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Instructions

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.
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.
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.

Frequently asked questions

How long does 15-Minute Cilantro-Lime Rice and Black Beans take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover 15-Minute Cilantro-Lime Rice and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked white rice from drying out.

Can I substitute ingredients in 15-Minute Cilantro-Lime Rice and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale 15-Minute Cilantro-Lime Rice and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is 15-Minute Cilantro-Lime Rice and Black Beans vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.