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Cilantro-Lime Black Bean Rice

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Cilantro-Lime Black Bean Rice – easy, light, delicious, gluten free side dish. It will go well with grilled or baked meats (chicken, steak, pork), fish or any kind of seafood. It also works great as a stand alone meatless main dish.

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Easy, simple ingredients, but what a delicious flavor!

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Cilantro-Lime Black Bean Rice

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Cilantro-Lime Black Bean Rice


  • 2 cups chicken broth or vegetable broth
  • 1 cup uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it)
  • 1/4 teaspoon salt
  • 4 garlic cloves, minced
  • 2 tablespoons lime juice, freshly squeezed (use one 1 tablespoon first, before adding another)
  • 1 can (15 oz) black beans, rinsed, drained
  • 1/4 to 1/2 cup fresh cilantro, chopped


  1. Use large, deep skillet or a large sauce pan.
  2. Add chicken broth, uncooked rice, 1/4 teaspoon salt and minced garlic to the skillet (or pan). Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through.
  3. Remove the skillet from heat. Mix in 1 tablespoon of freshly squeezed lime juice, black beans (rinsed and drained), and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of extra tablespoon first).
  4. Note: I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoon instead of 2 that I used.



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{ 4 comments… add one }
  • Irene September 21, 2017, 9:54 pm

    I just tried this and it turned out delicious, had to fish out the black beans because I mistakenly added them while I was about to cook the rice.

    • Julia October 31, 2017, 8:00 pm

      Glad you liked it, Irene! 🙂

  • Don October 4, 2017, 9:01 am

    Made this last night and it’s delicious. I agree with Julia that you should add in the lime juice slowly and taste until you like it. For me it ended up being only about 4 teaspoons. I made this as a side for this shrimp taco recipe and both were delicious together. Thanks for the delicious recipe!


    • Julia October 31, 2017, 7:18 pm

      Thank you for your feeback, Don. And I am glad you enjoyed the recipe!

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