Island-style Black Bean and Rice Bowl with Mango Avocado Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Caribbean-inspired bowl featuring seasoned black beans and fluffy rice topped with a bright mango and avocado salsa. This caribbean-inspired caribbean (vegetarian) ready in about 30 minutes pairs black beans, cooked and drained, long grain white rice, water 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 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 20 min Serves 4 Caribbean cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium pot, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and fluff with a fork.
  2. Step 2: While rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 1/2 cups cooked and drained black beans, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet. Stir and cook for 5 minutes until beans are heated through and coated in spices.
  4. Step 4: In a separate bowl, combine 1 medium diced mango, 1 medium diced avocado, 1/4 cup finely chopped red onion, 2 tablespoons lime juice, and 2 tablespoons chopped fresh cilantro. Toss gently to make the salsa.
  5. Step 5: To assemble, spoon the warm black beans over the fluffy rice in bowls and top with the mango avocado salsa for a fresh, colorful meal.

Frequently asked questions

How long does Island-style Black Bean and Rice Bowl with Mango Avocado Salsa take to make?

Total time is about 30 minutes (10 min prep + 20 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 Island-style Black Bean and Rice Bowl with Mango Avocado Salsa?

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 Island-style Black Bean and Rice Bowl with Mango Avocado Salsa?

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 Island-style Black Bean and Rice Bowl with Mango Avocado Salsa 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.

Is Island-style Black Bean and Rice Bowl with Mango Avocado Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes