Diverse American Rice Bowl with Black Beans and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A wholesome rice bowl inspired by the rich cultural diversity of the U.S., featuring seasoned black beans, roasted vegetables, and a fresh cilantro-lime dressing. This latin american-inspired rice & grains (vegetarian, gluten free) ready in about 40 minutes pairs long grain white rice, water, black beans, canned 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 rice, quinoa, or a quick salad. 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 and drained
• 3 tbsp olive oil
• 1 cup red bell pepper, sliced
• 1 cup zucchini, sliced
• 1 cup corn kernels, fresh or frozen
• 1 tsp cumin powder
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water. In a medium saucepan, combine the rice with 2 cups water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and fluff with a fork.
2. Step 2: Preheat oven to 425°F. On a baking sheet, toss 1 cup sliced red bell pepper, 1 cup sliced zucchini, and 1 cup corn kernels with 2 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes until vegetables are tender and slightly caramelized.
3. Step 3: In a skillet over medium heat, warm 1 tbsp olive oil. Add 1 can (15 oz) drained black beans, 1 tsp cumin powder, 1 tsp chili powder, and 1/2 tsp garlic powder. Cook, stirring occasionally, for 5 minutes until heated through and fragrant.
4. Step 4: In a small bowl, whisk 2 tbsp fresh lime juice with 1/4 cup chopped fresh cilantro.
5. Step 5: To assemble, divide the rice among bowls, top with roasted vegetables and spiced black beans, then drizzle with the cilantro-lime dressing before serving.