Cilantro-Lime Rice Bowl with Black Beans and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains (vegetarian) ready in about 30 minutes pairs long grain white rice, water, chopped 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Cilantro-Lime Rice Bowl with Black Beans and Avocado take to make?

Total time is about 30 minutes (5 min prep + 25 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 Cilantro-Lime Rice Bowl with Black Beans and Avocado?

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 long grain white rice from drying out.

Can I substitute ingredients in Cilantro-Lime Rice Bowl with Black Beans and Avocado?

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 Cilantro-Lime Rice Bowl with Black Beans and Avocado 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 Cilantro-Lime Rice Bowl with Black Beans and Avocado 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.

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