Coconut-Lime Rice Bowl with Spicy Black Beans and Roasted Plantains

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 and grain recipe (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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.