Cilantro Lime Rice & Beans
This cilantro lime rice and beans recipe is a super simple side that I come back to again and again. It’s flavorful, filling, and works as a base for so many meals — from fish tacos and grilled chicken burrito bowls to easy summer dinners. It also comes together with basic pantry ingredients, which makes it perfect for busy weeks when you want a low-effort side dish.
Why you’ll love this recipe
- Simple one-pot recipe
- Uses common pantry staples
- Ready in just 20 minutes
- High fiber + satisfying
- Perfect for tacos, burrito bowls, or meal prep
Ingredients
You’ll need a few simple ingredients for this side dish:
- Olive oil
- Long-grain rice — jasmine and basmati also work
- Water
- Salt
- Lime
- Canned black beans
- Fresh cilantro
Tools you’ll need
- Sharp knife and chopping board — I can’t live without this 6-inch Victorinox knife. It stays sharp and is easy to maintain.
- Medium pot with lid
- Microplane or grater
- Citrus juicer
- Measuring cups
- Measuring spoons
How to make cilantro lime rice and beans
Heat the olive oil in a medium saucepan over medium-high heat. Add the rice and stir until it is coated in the oil. Cook, stirring occasionally, until the rice starts to lightly toast and brown.
Add the water, salt, and lime zest. Bring to a boil, then cover with a tight-fitting lid and reduce the heat to a very low simmer. Cook for 15 minutes without removing the lid.
Remove the lid and add the black beans, chopped cilantro, and lime juice. Stir everything together, then cover again and remove from heat. Let it rest for 10 minutes before serving.
Fluff with a fork and serve warm.
My favorite ways to use it
This rice and beans dish works as a base or side for many meals, including:
- Taco night — especially fish tacos!
- Burritos and burrito bowls
- Steak or salmon dinners
Storage tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to loosen the rice and keep it fluffy. You can also freeze this recipe for up to 3 months — just thaw in the fridge before reheating.
This is less of a “complicated recipe” and more of a flexible kitchen staple. Once you have it in your rotation, it becomes an easy building block for countless simple meals.
More warm-weather recipes you’ll love
Looking for more summer meal ideas? These recipes are perfect for warm evenings, cookouts, and relaxed summer baking.
Cilantro Lime Rice and Beans
Equipment
- Medium pot with lid
- Microplane or grater
- Citrus juicer
- Measuring cups
- Measuring spoons
Ingredients
- 2 tbsp olive oil
- 1 ½ cups long-grain rice
- 1 ½ cups water
- 1 tsp salt
- 1 lime zested and juiced
- 1 14 oz can black beans drained and rinsed
- 1 cup cilantro chopped
Instructions
- Heat the olive oil in a medium pot over medium-high heat. Add the rice and stir to coat in oil. Toast the rice, stirring often, until the most of the rice is golden brown.
- Add the water, salt, and lime zest. Bring to a boil, then cover pot with a lid and reduce the heat to very low. Cook for 15 minutes without removing the lid.
- Remove the lid and add the black beans, chopped cilantro, and lime juice. Stir everything together, then cover again and remove from heat. Let it rest for a few minutes before serving.
- Fluff with a fork and serve warm.
