Citrus-Spiced Caribbean Black Bean and Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A vibrant black bean and rice bowl seasoned with Caribbean spices and brightened with fresh citrus for a wholesome vegan meal. This caribbean-inspired vegan (vegan) ready in about 30 minutes pairs long grain white rice, water, (15 oz) black beans, cooked and drained 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.

Ingredients

• 1 cup long grain white rice
• 2 cups water
• 1 can (15 oz) black beans, cooked and drained
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/4 tsp ground cinnamon
• 2 tbsp fresh lime juice
• 1 tsp fresh orange zest
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine the rice with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 1 diced medium bell pepper. Sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground allspice, and 1/4 tsp ground cinnamon to the skillet. Cook for 1 minute until fragrant.
4. Step 4: Stir in 1 can (15 oz) drained black beans and cook for 3-4 minutes until heated through.
5. Step 5: Remove skillet from heat and stir in 2 tbsp fresh lime juice, 1 tsp fresh orange zest, 1/4 cup chopped fresh cilantro, and season with 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Fluff the cooked rice with a fork and divide into bowls. Top each bowl with the spiced black bean mixture and garnish with additional cilantro if desired.