Cilantro-Lime Rice Bowl with Black Beans and Mango Salsa
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 & grains (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Divide the cilantro-lime rice into four bowls and top each with equal portions of the black bean and mango salsa mixture.
- Step 5: Serve immediately as a light, fresh meal or side dish.
Frequently asked questions
How long does Cilantro-Lime Rice Bowl with Black Beans and Mango Salsa take to make?
Total time is about 30 minutes (10 min prep + 20 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 Mango Salsa?
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 Mango Salsa?
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 Mango Salsa 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 Mango Salsa vegetarian?
Yes — this recipe is tagged vegetarian, vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
