Black Bean and Rice Bowls with Cilantro Lime Sauce

Black Bean and Rice Bowls with Cilantro Lime Sauce

Long-grain rice, whole black beans, and fresh cilantro are mixed together for these bowls, then finished with a light cilantro-lime vinaigrette. The rice should be tender and separate, with just enough dressing to give the mixture a gentle sheen—not make it wet.

Cook the rice covered and let it rest before fluffing. Warm the beans gently, then add the cilantro and dressing off the heat to keep the beans intact and the herbs fresh. Spoon the mixture into bowls or serve it family-style from a pan, with any extra toppings on the side.

Ingredients for Black Bean and Rice Bowls

• 1 cup long-grain white rice (185g)
• About 1 1/2 cups water, or the amount specified on the rice package
• 3/4 teaspoon kosher salt, divided, or to taste
• 1 can (15 ounces) black beans, drained and rinsed (about 255g drained)
• 1/2 cup loosely packed chopped fresh cilantro, divided (20g)
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil

Optional for serving: diced avocado, shredded lettuce or tender greens, diced tomato, thinly sliced red onion, crumbled cotija or shredded cheese, and lime wedges.

How to Make Black Bean and Rice Bowls

1. Rinse the rice: Rinse it in a fine-mesh strainer under cool water until the water runs less cloudy. Drain well.
2. Cook and rest the rice: Combine the rice, water, and 1/2 teaspoon of the salt in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Simmer without stirring for about 15 to 18 minutes, or follow the package directions. Start checking at the package’s lower timing range; the rice should be tender with no standing water. Remove from the heat and let rest, covered, for 5 minutes.
3. Make the vinaigrette: Whisk the lime juice, olive oil, a small portion of the cilantro, and a pinch of the remaining salt in a small bowl or jar.
4. Warm the beans: Warm the drained beans in a small saucepan or skillet over medium-low heat with 1 to 2 tablespoons of water for 3 to 5 minutes. Stir gently until heated through, then drain any excess liquid.
5. Combine the base: Fluff the rice with a fork. Off the heat, add the warm beans and most of the remaining cilantro. Fold gently so the beans stay whole and the cilantro is distributed throughout.
6. Dress and serve: Add the vinaigrette a little at a time, folding gently and tasting before adding more. Stop when the rice is lightly coated, not wet. Divide among four bowls or serve family-style from a pan. Add the reserved cilantro and offer optional toppings separately.

How to Keep the Rice Fluffy

Rinsing removes excess surface starch, while a covered simmer and rest help the grains cook without frequent stirring. If your rice package calls for a different water amount or cooking time, follow it rather than the estimates above. Brown rice needs different liquid and longer cooking; use its package directions instead of the white-rice timing.

Make-Ahead, Storage, and Reheating

For make-ahead bowls, keep the cooked rice and beans, vinaigrette, and fresh toppings separate. Refrigerate leftovers promptly in covered containers and use within 3 to 4 days.

Reheat the rice and beans in the microwave or in a saucepan with a small splash of water, stirring as needed. Add the cilantro, vinaigrette, and toppings after reheating. Rice stored with dressing already mixed in will absorb some of it and taste less fresh.

If freezing, freeze only the plain rice-and-bean base. Make the vinaigrette and prepare fresh toppings separately when ready to serve.

Nutrition

Approximate nutrition per bowl, based on 4 servings and excluding optional toppings: 315 calories, 9g protein, 8g fat, and 54g carbohydrates. Per 100g: about 145 calories, 4g protein, 4g fat, and 24g carbohydrates. Values vary with the rice, beans, and amount of dressing used.