Spiced Rice and Black Bean Bowl

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A protein-rich, flavorful bowl featuring canned beans and simple spices for a satisfying plant-based meal. This Mexican-inspired one-pot recipe (vegan), ready in about 60 minutes, pairs brown rice, 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.

Ingredients

• 1 cup brown rice
• 1 can (15 oz), drained canned black beans
• 1 cup diced tomatoes
• 1/2 medium, diced onion
• 2 cloves, minced garlic
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1, juiced lime
• 1 tbsp olive oil
• 2 tbsp, chopped cilantro

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

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.