Spiced Guatemala-Inspired Black Bean and Rice Bowl

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty and colorful bowl featuring fragrant rice, black beans seasoned with Guatemalan spices, and fresh avocado for creaminess. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, water, black beans 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. 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 1/2 cups cooked or canned, drained and rinsed black beans
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 tbsp fresh lime juice
• 1 medium, sliced ripe avocado
• 1/4 cup chopped fresh cilantro
• 1 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves, 1 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp dried oregano. Sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1/2 cup chopped green bell pepper and 1/2 cup chopped red bell pepper to the skillet. Cook for 4-5 minutes until peppers soften.
4. Step 4: Stir in 1 1/2 cups drained black beans and 1 tsp salt. Cook for 5 minutes, stirring occasionally, until beans are heated through and flavors meld.
5. Step 5: Remove skillet from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro for brightness.
6. Step 6: To serve, divide cooked rice among 4 bowls. Top each with the black bean and pepper mixture and garnish with slices from 1 medium ripe avocado per bowl.