Cumin-Spiced Rice and Bean Bowl

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A warm, flavorful bowl featuring rice and beans seasoned with toasted cumin, ideal for a quick and satisfying weeknight meal. This Latin American-inspired meal-prep recipe (vegetarian), ready in about 40 minutes, pairs uncooked long-grain white rice, black beans, diced tomatoes 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 uncooked long-grain white rice
• 1 can (15 oz), drained and rinsed black beans
• 1/2 cup diced tomatoes
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1/4 cup water
• to taste salt
• to taste black pepper

Meal-prep containers that survive the week → Best Meal Prep Containers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cook 1 cup uncooked long-grain white rice in a rice cooker or on the stovetop with 2 cups water until fluffy and tender, then let it cool for 5 minutes. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat.
2. Step 2: Add 1 tsp ground cumin to the hot skillet and stir for 30 seconds to toast the spice, then add 1/2 cup diced tomatoes and cook for 2 minutes until softened.
3. Step 3: Add the cooked rice and 1 can (15 oz) drained black beans to the skillet, along with 1/4 cup water. Stir to combine and cook for 5 minutes until heated through and flavors meld, then season with salt and black pepper to taste and serve.