County-Spiced Black Bean and Rice Bowl
A wholesome rice bowl layered with seasoned black beans and fresh regional vegetables for a nutritious and satisfying meal. This Latin American-inspired rice and grain recipe, ready in about 30 minutes, pairs long-grain white rice, water, ground cumin 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 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 (canned, drained and rinsed)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 cup (halved) cherry tomatoes
- 1/4 cup (finely diced) red onion
- 1/4 cup chopped fresh cilantro
- 1 (cut into wedges) lime
- 3/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups water and 1/4 tsp salt. Bring to a boil over high heat, reduce to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- Step 2: While rice cooks, heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 5-6 minutes until beans are heated through and spices are fragrant.
- Step 3: To assemble, fluff the cooked rice with a fork and divide into 4 bowls. Top each bowl with the spiced black beans, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
- Step 4: Serve each bowl with a lime wedge for squeezing over just before eating.
Frequently asked questions
How long does County-Spiced Black Bean and Rice Bowl take to make?
Total time is about 30 minutes (5 min prep + 25 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 County-Spiced Black Bean and Rice Bowl?
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 County-Spiced Black Bean and Rice Bowl?
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 County-Spiced Black Bean and Rice Bowl 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.
What goes well with County-Spiced Black Bean and Rice Bowl?
Latin American rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
