Cilantro-Lime Black Bean Rice - easy, light, delicious, gluten free side dish.
Jasmine rice with black beans flavored with freshly squeezed lime juice and chopped fresh cilantro. Very refreshing, very light. This side dish 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 course.
Easy, simple ingredients, but what a delicious flavor!
Enjoy!
Cilantro-Lime Black Bean Rice
Cilantro-Lime Black Bean Rice - easy, light, delicious, gluten free side dish.
Ingredients
- 2 cups chicken broth or vegetable broth
- 1 cup Jasmine rice , uncooked, or use any rice that says on the package that it takes 15 minutes to cook it
- ¼ teaspoon salt
- 4 garlic cloves , minced
- 2 tablespoons lime juice , freshly squeezed (use one 1 tablespoon first, before adding another)
- 15 oz black beans , rinsed, drained, from the can
- ½ cup fresh cilantro chopped
Instructions
- Use large, deep skillet or a large sauce pan.
- Add chicken broth, uncooked rice, ¼ 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.
- 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).
- 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.
Nutrition
Nutrition Information
Cilantro-Lime Black Bean Rice
Amount per Serving
Calories
321
% Daily Value*
Fat
1
g
2
%
Sodium
580
mg
25
%
Potassium
547
mg
16
%
Carbohydrates
64
g
21
%
Fiber
9
g
38
%
Protein
13
g
26
%
Vitamin A
135
IU
3
%
Vitamin C
12
mg
15
%
Calcium
54
mg
5
%
Iron
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
Are the black beans cooked at all in this recipe?
Terri, I used canned black beans - so yes they are already pre-cooked and ready to eat!
Can you use regular rice?
Yes, you can. The cooking times might vary depending on what kind of rice you use.
Love this recipe! I doubled it, but did not double the lime juice or the beans. Highly recommend this dish!
I am happy you enjoyed this recipe. Thank you for the feedback!
How do you keep the from turning grayish brown (from the beans, I guess)?
Hi Tara,
I would rinse my beans well before adding. 🙂
Rinse the beans really well, and they won't affect the color of the rice at all. That's what I did!
I make this rice about once a month. My husband isn't a big fan of rice, but he gobbles this down. We usually omit the beans in the rice because my son doesn't like them. I serve them on the side. This dish is so freaking delicious.
I made this to go alongside homemade enchiladas. This rice is so flavorful and creamy, and was absolutely delightful with a Spanish/Mexican main dish. I used homemade bone broth (that I had made from a ham bone) in place of chicken or veggie broth, and it turned out quite nicely. A favorite!
I made this recipe yesterday with grilled pork - it was fantastic
Can I make this early in the day and then reheat for taking to a party? How best to reheat? On stove or in oven in a covered dish?
You can definitely make this ahead. You can reheat it either on the stovetop or in the oven. Maybe, add a little bit of extra chicken broth or vegetable broth when reheating to prevent it from getting dry.
Made this tonight and the females in family loved this very, very much.
Raymond, I am so happy to hear you enjoyed the recipe!
What’s the amount per serving so I can count this for my macros?!
Thank you
Hi Maria. The whole recipe makes 4 servings. The recipe uses 1 cup of uncooked jasmine rice which produces about 3 cups of cooked rice. 15 oz of canned cooked black beans is about 1 1/2 cups of beans. So the total recipe makes about 4 1/2 cups. That makes 1 serving about 1 1/8 cup. Hope this helps.
This is definitely now my new go to side dish.
Delicious! We put 1/4 of an avocado and diced tomato with it for a vegan rice bowl!
Looks delicious! Can this be served room temp or cold (like a salad?)
This stuff is sooooooooo good! I can eat the entire dish myself so good. I made a double batch and it is better sized for a family of 4 adults. Triple it for a bigger party
This was a HUGE hit w/my family! We don’t love cilantro so left that out. My kids are still talking about it a day later!
Such an easy recipe to make! So flavorful and delicious!