Tomato and Avocado Cuban Black Bean Rice Bowl

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A vibrant rice bowl featuring seasoned black beans, ripe avocado, and roasted tomatoes, inspired by Latin American flavors. This Latin American-inspired rice and grain recipe (vegetarian, gluten free), ready in about 30 minutes, pairs long-grain white rice, water, canned black beans 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 rice, quinoa, or a quick salad. 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 long-grain white rice
• 2 cups water
• 1 can (15 oz), drained and rinsed canned black beans
• 3 minced garlic cloves
• 1 tsp ground cumin
• 2 tbsp olive oil
• 2 medium, quartered roma tomatoes
• 1 large, sliced ripe avocado
• 2 tbsp chopped fresh cilantro
• 2 lime wedges
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Rinse 1 cup long-grain white rice under cold water then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until beans are heated through and seasoned.
4. Step 4: In another skillet, roast 2 quartered roma tomatoes with a pinch of salt over medium heat for 4-5 minutes until softened and slightly charred.
5. Step 5: To assemble, divide rice into 4 bowls, top each with black beans, roasted tomatoes, and slices from 1 large ripe avocado. Garnish with 2 tbsp chopped fresh cilantro and serve with 2 lime wedges per bowl for squeezing.