Cilantro-Lime Rice Bowl with Black Beans and Mango Salsa

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant rice bowl featuring zesty cilantro-lime rice topped with black beans and sweet mango salsa for a fresh and colorful meal. This Latin American-inspired rice and grain recipe (vegetarian, vegan), ready in about 30 minutes, pairs long grain white rice, water, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 long grain white rice
• 2 cups water
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1 can (15 oz), drained and rinsed black beans, canned
• 1 medium, peeled and diced into 1/2-inch pieces mango
• 1/2 medium, diced red bell pepper
• 1/4 medium, finely diced red onion
• 1 small, seeded and minced jalapeño
• 1 tsp divided salt
• 1 tbsp olive oil

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Instructions

1. Step 1: Rinse 1 cup of long grain white rice under cold water until water runs clear. In a medium pot, combine the rinsed rice with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: Remove the pot from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork, then stir in 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1/2 tbsp olive oil. Set aside.
3. Step 3: In a medium bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 medium diced mango, 1/2 diced red bell pepper, 1/4 finely diced red onion, and 1 small minced jalapeño. Season with 1/2 tsp salt and gently toss to combine.
4. Step 4: Divide the cilantro-lime rice into four bowls and top each with equal portions of the black bean and mango salsa mixture.
5. Step 5: Serve immediately as a light, fresh meal or side dish.