Cilantro, Lime, and Black Bean Rice

Makes 8 Servings
Fresh cilantro and lime juice bring a delicious zip to this Mexican style rice with nutritious black beans. A great addition to any Tex-Mex dish.
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  • 2 cups (450g) long grain white rice
  • 4 cups (.95L) water
  • 1 tablespoon (15ml) olive oil
  • 1¼ teaspoons (7ml) salt
  • 1 fresh lime, juiced and zested
  • ½ cup (30g) fresh cilantro, lightly chopped
  • ¼ cup (60ml) olive oil
  • 1 19 -ounce (540ml) can black beans, rinsed and drained
  • sea salt & freshly ground pepper


  • lime slices
  • cilantro


In a medium saucepan add the water, 1 tablespoon (15ml) olive oil, and sea salt. Bring water to a boil and add the rice. Bring the rice back to a boil and then reduce the heat to simmer. Cover with a lid and cook for 15-18 minutes until all the water is absorbed and the rice is tender. Remove from heat and let sit for 5 minutes.

In a large serving bowl, add lime juice, ¼ cup (60ml) olive oil, and chopped cilantro. Mix with a fork to blend and add the black beans. Fluff rice with a fork and add to the serving bowl. Toss to combine and season with salt and pepper. Add lime zest and toss again.

Garnish with fresh slices of lime and cilantro leaves. Serve warm or cold.


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