Stir-Fried Black Beans and Rice with Cumin and Lime
A vibrant, protein-packed bowl featuring tender rice and beans infused with warm cumin and zesty lime. This mexican ready in about 40 minutes pairs uncooked white rice, olive oil, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 uncooked white rice
- 1 (15 oz) can, rinsed and drained black beans
- 1 tbsp olive oil
- 1/2 cup, diced yellow onion
- 2 cloves, minced garlic
- 1 tsp ground cumin
- 1/4 cup lime juice
- 1/4 cup, chopped fresh cilantro
- 1/2 tsp salt
- 1 cup, thawed frozen corn
- 1 cup, chopped broccoli florets
Instructions
- Step 1: Cook 1 cup uncooked white rice in 2 cups water according to package directions (simmer 18-20 minutes), then fluff with a fork and set aside.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat, add 1/2 cup diced yellow onion, and cook until softened (5 minutes).
- Step 3: Stir in 2 minced garlic cloves and 1 tsp ground cumin, cooking for 1 minute until fragrant.
- Step 4: Add 1 (15 oz) can rinsed black beans, 1 cup thawed frozen corn, and 1/4 cup lime juice; cook 3-4 minutes until heated through.
- Step 5: Mix in the cooked rice and 1/2 tsp salt, stirring gently until combined (2 minutes).
- Step 6: Stir in 1 cup chopped broccoli florets and cook 3-4 minutes until tender-crisp and vibrant green.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Black Beans and Rice with Cumin and Lime take to make?
Total time is about 40 minutes (15 min prep + 25 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 Stir-Fried Black Beans and Rice with Cumin and Lime?
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 uncooked white rice from drying out.
Can I substitute ingredients in Stir-Fried Black Beans and Rice with Cumin and Lime?
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 Stir-Fried Black Beans and Rice with Cumin and Lime 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.
What goes well with Stir-Fried Black Beans and Rice with Cumin and Lime?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
