Black Beans and Cilantro Lime Rice

Black Beans and Cilantro Lime Rice! This is my ode to a Chipotle rice bowl. So easy to make and delicious! When you can’t go to Chipotle, make your own at home! 

What’s your go-to order at Chipotle? I love their rice and salad bowls. I usually get a salad with rice and their Sofritas.  Sofritas is a popular protein option at fast-food chain Chipotle. It is tofu that has been braised in a blend of spices, chipotle chilies, tomatoes, onions and peppers! This seems to be really popular among vegans and vegetarians alike as they are able to add it to their burritos, tacos, and bowls. I also like their chicken. And sometimes, I go crazy and just add the black beans. ha!

Black Beans and Cilantro Lime Rice

I created this bowl option when I was writing a post about customizable lunch bowls. See photo above. If you think about it, in order to have a well rounded and balanced meal, in my opinion, you need a carb, vegetables and a protein. This is what the black beans and cilantro lime rice bowl is for me. It’s balanced, filling and delicious! 

Easy For Meal Prep Too!

These are also a great option for meal prep! Prep, chop and cook everything beforehand and simply store in your fridge and you’re ready to go. Saves a lot of money and time. Do you do this?

Hope you try the recipe below! 

Print Recipe

5 from 1 vote

Black Beans and Cilantro Lime Rice

For the cilantro lime rice, I'm using basmati rice but you can use any rice you want. I also cook it in my instant pot (pressure cooker) but you can cook yours in a rice cooker or on the stovetop.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main or Side Dish

Cuisine: Mexican, Mexican American

Keyword: beans and rice, black beans, black beans and rice, cilantro lime rice

Servings: 4

Author: hipfoodiemom

1x2x3x

Ingredients

For the cilantro lime rice:

• 2 cups basmati rice
• 2 cups water
• 2 to 3 tablespoons unsalted butter added for flavor
• zest from 1 lime
• 1/4 cup fresh cilantro chopped + more if desired
• 1 tablespoon fresh lime juice + more if desired
• kosher salt to taste

For the black beans:

• 1 tablespoon olive oil extra virgin
• 1 small to medium sized onion chopped fine
• 3 cloves garlic minced
• 2 cans black beans drained and rinsed
• 1 heaping teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano or Italian seasoning
• 2 bay leaves
• 3 to 4 cups water enough to cover the beans
• fresh lime juice to taste
• salt and pepper to taste

To serve:

• sautéed or grilled vegetables
• salsa
• more fresh cilantro for garnish
• tortilla chips

Instructions

For the cilantro lime rice:

• I cook my rice using my instant pot but cook your rice however you prefer. Add the rice and water into your instant pot insert and cook on high pressure for 6 minutes + allow for a 10 minute natural release when the rice is finished cooking. Open the lid carefully and set aside. Immediately remove the rice from the insert and into a mixing bowl.
• While still hot, add the butter and mix to combine. Next, add the lime zest, cilantro, lime juice and salt. Mix together and taste and adjust anything as needed.

For the black beans:

• While your rice is cooking, start on your beans. In a Dutch oven or large pot, heat the oil until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic until fragrant, about 30 seconds. Add the beans, chili powder, cumin, oregano and bay leaves. Pour in the water and cover and bring to a boil. Once boiling, reduce heat and let simmer for about 15 to 20 minutes.
• Remove from heat; discard the bay leaves. Add the lime juice and season with salt and pepper. Taste and adjust any ingredients as needed.
• To serve: plate the rice and the beans and top with sautéed or grilled vegetables. Add some salsa and more fresh cilantro if desired and serve with tortilla chips. Enjoy!