Stir-Fried Black Beans and Rice with Cumin and Lime

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant, protein-packed bowl featuring tender rice and beans infused with warm cumin and zesty lime. This Mexican recipe, ready in about 40 minutes, pairs uncooked white rice, black beans, olive oil 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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. 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.
2. 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).
3. Step 3: Stir in 2 minced garlic cloves and 1 tsp ground cumin, cooking for 1 minute until fragrant.
4. 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.
5. Step 5: Mix in the cooked rice and 1/2 tsp salt, stirring gently until combined (2 minutes).
6. Step 6: Stir in 1 cup chopped broccoli florets and cook 3-4 minutes until tender-crisp and vibrant green.