Black Beans & Cilantro Lime Rice Recipe

Rinse and measure

Rinse 1.5 cups long-grain white rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove excess starch. Drain well.

Toast and simmer

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes until some grains become slightly translucent and aromatic. Add 2.25 cups water and 1 teaspoon kosher salt and bring to a boil over high heat.

Cook rice

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let stand, covered, for 5 minutes to finish steaming.

Fluff and season

Remove the lid and fluff the rice with a fork. Stir in 1 tablespoon butter (if using) until melted, then add 2 tablespoons fresh lime juice, 1 teaspoon lime zest, and 1/2 cup packed chopped cilantro. Taste and adjust salt or lime if desired. Keep covered and warm until ready to serve.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup finely diced yellow onion and sauté until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook, stirring, about 30 seconds until fragrant.

Add spices

Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon smoked paprika; cook for 30–45 seconds to bloom the spices.

Add beans and simmer

Add 2 cups drained and rinsed canned black beans and 1/4 cup low-sodium broth to the skillet. Stir to combine, reduce heat to medium-low, and simmer gently for 6–8 minutes, stirring occasionally, until the beans are heated through and the liquid has slightly reduced.

Mash some beans (optional)

Use the back of a spoon or a potato masher to gently mash about 1/3 of the beans against the skillet to create a creamier texture while leaving the rest whole. This step is optional but recommended for better body.

Finish and season

Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste. Remove from heat and keep warm.

Divide the cilantro-lime rice among 4 bowls (about 3/4 cup cooked rice per serving). Spoon the black beans alongside or on top of the rice. Garnish with lime wedges, pickled jalapeños or hot sauce, and a sprinkle of crumbled queso fresco if desired. Serve immediately.