Cilantro-Lime Rice Bowl with Black Beans and Avocado

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant and fresh rice bowl featuring fluffy cilantro-lime rice, seasoned black beans, and creamy avocado slices perfect for a quick vegetarian meal. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 30 minutes, pairs long grain white rice, water, fresh cilantro 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: 5 min Cook: 25 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

1 cup long grain white rice
2 cups water
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
1/2 tsp garlic powder
1 tsp salt
1 medium, sliced ripe avocado
1 tbsp olive oil
1/4 tsp red chili flakes (optional)

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Instructions

Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water in a pot, bring to boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
Step 2: Fluff the cooked rice with a fork and stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice until evenly distributed.
Step 3: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1 tsp salt. Cook for 5 minutes until beans are warmed through and fragrant.
Step 4: To assemble, spoon cilantro-lime rice into 4 bowls, top each with seasoned black beans and slices from 1 medium ripe avocado. Sprinkle with 1/4 tsp red chili flakes if desired for a slight kick.