Spiced Rice and Black Bean Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-rich, flavorful bowl featuring canned beans and simple spices for a satisfying plant-based meal. This mexican-inspired one pot (vegan) ready in about 60 minutes pairs brown rice, (15 oz), drained canned black beans, diced tomatoes 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.

Prep: 15 min Cook: 45 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 cup brown rice according to package instructions (usually 40 minutes). While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 diced medium onion and 2 minced garlic cloves, sautéing for 3 minutes until softened.
  2. Step 2: Stir in 1 tsp cumin, 1/2 tsp smoked paprika, 1 cup diced tomatoes, and 1 can (15 oz) drained black beans. Simmer uncovered for 8 minutes until flavors meld and tomatoes slightly break down.
  3. Step 3: Add 1/2 cup cooked brown rice to the skillet with 1 tbsp chopped cilantro and 1 lime's juice, stirring until rice is evenly coated and heated through. Taste and adjust seasoning with salt if needed.
  4. Step 4: Serve immediately in bowls, garnished with extra cilantro and a lime wedge.

Frequently asked questions

How long does Spiced Rice and Black Bean Bowl take to make?

Total time is about 60 minutes (15 min prep + 45 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 Spiced Rice and Black Bean Bowl?

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 brown rice from drying out.

Can I substitute ingredients in Spiced Rice and Black Bean Bowl?

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 Spiced Rice and Black Bean Bowl 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 Spiced Rice and Black Bean Bowl vegan?

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

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