Coconut-Lime Rice Bowl with Spicy Black Beans and Roasted Plantains
A colorful tropical-inspired rice bowl featuring creamy coconut-lime rice, smoky black beans, and sweet roasted plantains for a balanced vegetarian meal. This latin american-inspired rice & grains (vegetarian) ready in about 45 minutes pairs long grain white rice, canned coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1 cup canned coconut milk
- 1 cup water
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 can (15 oz), drained and rinsed canned black beans
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red chili flakes
- 2 medium, peeled and sliced into 1/2-inch rounds plantains
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: In a medium saucepan, combine 1 cup long grain white rice, 1 cup canned coconut milk, and 1 cup water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 2: Remove rice from heat and stir in 1 tsp lime zest and 2 tbsp lime juice. Fluff with a fork and keep covered.
- Step 3: While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp red chili flakes, and 1/2 tsp salt. Sauté for 5 minutes until beans are heated through and fragrant.
- Step 4: Preheat oven to 425°F. Toss 2 medium peeled and sliced plantains with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 15 minutes, flipping halfway, until golden and caramelized.
- Step 5: To assemble, divide the coconut-lime rice among 4 bowls. Top each with a quarter of the spicy black beans and roasted plantains. Garnish with 2 tbsp chopped fresh cilantro. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Rice Bowl with Spicy Black Beans and Roasted Plantains take to make?
Total time is about 45 minutes (10 min prep + 35 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 Coconut-Lime Rice Bowl with Spicy Black Beans and Roasted Plantains?
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 Coconut-Lime Rice Bowl with Spicy Black Beans and Roasted Plantains?
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 Coconut-Lime Rice Bowl with Spicy Black Beans and Roasted Plantains 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 Coconut-Lime Rice Bowl with Spicy Black Beans and Roasted Plantains 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.
