Name: Cilantro-Lime Black Bean Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 cup jasmine rice (or quick-cooking rice); 2 cups chicken broth or vegetable broth; 1/2 tsp salt; 2 garlic cloves, minced; 1–2 tbsp fresh lime juice; 1 can (15 oz) black beans, rinsed and drained; 1/4 cup fresh cilantro, chopped

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This cilantro-lime black bean rice is one of my favorite quick and healthy side dishes. It’s made with fragrant jasmine rice, hearty black beans, a squeeze of fresh lime juice, and chopped cilantro for a burst of flavor. I love serving it alongside grilled meats or seafood, but it’s just as good on its own as a satisfying, meatless main course.

Why You’ll Love This Recipe

This recipe checks every box for me: it’s fast, budget-friendly, and uses ingredients I almost always have on hand. I like how the lime adds brightness while the cilantro brings in fresh, herby notes. The black beans turn this into more than just a side dish—it’s got fiber, protein, and bold flavor in every bite. Whether I’m putting together a quick weeknight dinner or hosting a summer cookout, this dish fits right in. Cilantro-Lime Black Bean Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jasmine rice (or any quick-cooking rice)
Chicken broth or vegetable broth
Salt
Fresh garlic cloves, minced
Freshly squeezed lime juice
Canned black beans, rinsed and drained
Fresh cilantro, chopped

Directions

Cook the rice: In a large, deep skillet or saucepan, combine the chicken broth, uncooked jasmine rice, salt, and minced garlic. Bring to a boil, stir well, then reduce to a low simmer.
Simmer covered: Cover the pan and cook for 15–20 minutes, or until the rice is fully cooked and all the liquid is absorbed.
Add flavor and beans: Remove from heat and stir in 1 tablespoon of fresh lime juice, the drained black beans, and chopped cilantro.
Adjust seasoning: Taste and add more salt or up to 1 more tablespoon of lime juice (added gradually) depending on your preference.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes use brown rice for a heartier version—just adjust the cooking time as needed.
To make it spicy, I stir in a diced jalapeño or a pinch of red pepper flakes.
For a full meal, I top it with grilled shrimp, sliced chicken, or roasted veggies.
A little diced avocado or a spoonful of salsa fresca on top makes a great garnish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I sprinkle a little water over the top and warm it in the microwave or on the stovetop over low heat. It stays moist and flavorful, and the beans hold up well even after reheating.

FAQs

Can I use another type of rice?

Yes, I often use long-grain white rice or basmati. Brown rice works too but requires a longer cooking time and more liquid.

Is this recipe vegan?

It is if I use vegetable broth. Otherwise, the chicken broth version is just as delicious for a non-vegan option.

Can I make this ahead of time?

Yes, this rice is great for meal prep. I make a batch and keep it in the fridge for a few days—it reheats really well.

What if I don’t like cilantro?

I’ve made it with chopped parsley or green onions instead. It changes the flavor, but still adds freshness.

How strong is the lime flavor?

I find that 2 tablespoons is perfect for a noticeable but balanced citrus note. If I want it milder, I start with 1 tablespoon and adjust to taste.

Conclusion

This cilantro-lime black bean rice is everything I look for in a side dish: quick, easy, and full of fresh flavor. I make it all year round, but it really shines in the warmer months with grilled meals and light entrees. With its fluffy texture and bold seasoning, this rice dish never lasts long on the table.