Hispanic Origin Rice Pilaf with Black Beans

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant pilaf featuring rice, black beans, and warm spices. This Latin American-inspired vegetarian recipe, ready in about 35 minutes, pairs white rice, chicken broth, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 380 cal/serving

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Ingredients

1.5 cups white rice
2 cups chicken broth
1 can (15 oz), drained and rinsed black beans
1/2 cup, finely diced red bell pepper
1/4 cup, finely diced yellow onion
2 cloves, minced garlic
1/2 tsp cumin
1/4 tsp coriander
1 tbsp olive oil
1, juiced lime
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/4 cup diced yellow onion and 1/2 cup diced red bell pepper, cooking for 4 minutes until softened but not browned.
Step 2: Stir in 2 minced garlic cloves, 1/2 tsp cumin, and 1/4 tsp coriander, cooking for 1 minute until fragrant.
Step 3: Add 1.5 cups white rice to the pan, stirring constantly for 1 minute to coat the grains. Pour in 2 cups chicken broth and bring to a gentle simmer.
Step 4: Reduce heat to low, cover the pan, and cook for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
Step 5: Gently fold in 1 can (15 oz) drained black beans, 1/4 cup diced onion, and 1 tbsp chopped cilantro. Stir in 1 tbsp lime juice and adjust seasoning with salt if needed.