Spiced Rice and Black Bean Bowl
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.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve immediately in bowls, garnished with extra cilantro and a lime wedge.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Perfect one pot recipe for a weeknight dinner.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Love how the Mexican come through in every bite.
