Dominican-Style Black Bean and Rice Bowl with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A hearty bowl featuring seasoned black beans layered over fluffy white rice, topped with creamy avocado and fresh herbs for a satisfying vegetarian meal. This caribbean-inspired vegetarian (vegetarian, gluten free) ready in about 35 minutes pairs black beans, cooked, long grain white rice, 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

• 2 cups black beans, cooked
• 1 cup long grain white rice
• 2 cups water
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 small, diced green bell pepper
• 3, minced garlic cloves
• 1 tsp cumin powder
• 1 tsp, dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, sliced avocado
• 2 tbsp, chopped fresh cilantro
• 4 wedges lime wedges

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is fluffy.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 1 small diced green bell pepper. Sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves, 1 tsp cumin powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 1 minute until fragrant.
4. Step 4: Stir in 2 cups cooked black beans and 1/4 cup water. Simmer over low heat for 5 minutes, stirring occasionally until beans are heated through and flavors meld.
5. Step 5: To serve, spoon the black beans over the cooked white rice. Top with slices from 1 large avocado and sprinkle with 2 tbsp chopped fresh cilantro. Serve with 4 lime wedges for squeezing over the bowl.