Cilantro-Lime Rice with Black Beans and Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant, protein-packed side dish featuring fluffy rice, smoky beans, and sweet corn with fresh citrus notes. This mexican-inspired vegetarian (vegetarian) ready in about 38 minutes pairs long-grain white rice, (15 oz) black beans, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Ingredients

• 1.5 cups long-grain white rice
• 1 can (15 oz) black beans
• 1 cup fresh corn kernels
• 2 tbsp lime juice
• 1/2 cup chopped cilantro
• 1/4 cup finely diced onion
• 1 clove minced garlic
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp salt

Instructions

1. Step 1: Rinse rice under cold water until water runs clear, then combine with chicken broth, cumin, and salt in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until liquid is absorbed.
2. Step 2: While rice cooks, drain and rinse black beans. Heat olive oil in a skillet over medium heat, add diced onion and garlic, and sauté for 3 minutes until softened.
3. Step 3: Stir in corn kernels and black beans, then cook for 5 minutes until corn is tender. Add lime juice and 1/4 cup chopped cilantro, stirring until combined.
4. Step 4: Fluff cooked rice with a fork, then fold in the bean-corn mixture. Gently stir in remaining 1/4 cup cilantro. Adjust salt if needed and serve warm.