Cilantro Lime Rice with Black Beans

I love all Mexican food, but Chipotle is one of my guilty pleasures.  It’s just so delicious.  One time, I was making some enchiladas and decided to try to replicate their cilantro lime rice.  I have to say, I think I did pretty darn good on the first try.  The only thing I did differently was add some black beans to make it a more hearty side dish, and that was pretty much a stroke of genius, if I might say so myself.

The first time I made this, I used white rice.  I usually cook with brown rice, but we didn’t happen to have any in the house at that moment.  Ever since then, I’ve made it with brown rice for the health benefits, but I’ll admit that the white rice version tasted more true to Chipotle’s.  So, go whichever route you want.

Now, about cilantro.  Some people love it (us), and some people don’t.  In this recipe, use as much as you like.  If you don’t love it, use less.  If you enjoy it, then use more.  You can always keep adding until you get the dish tasting how you like it.  I know cilantro is a strong flavor, but I think you can use quite a bit in this recipe without it being overpowering.  But hey, it’s your dish.  Do with it what you want.

Cilantro Lime Rice with Black Beans

4-6 servings


  • 1 T extra virgin olive oil
  • 1/4 onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 2 cups instant brown or white rice
  • 2 cups chicken broth (1 14.5 oz can works fine)
  • 1-2 limes*
  • generous handful of cilantro, chopped
  • 1 can black beans, rinsed and drained
  • salt and pepper to taste

In a medium-sized pot, heat olive oil over medium high heat.  Add garlic and onion, salt and pepper, and cook for about 5 minutes, until garlic is soft and starting to turn clear.  Add rice and toast for 1-2 minutes.  Pour in chicken broth and the juice of half the lime.  Put the lid on the rice and simmer according to package directions, until rice is tender.  When rice is cooked, stir in black beans, cilantro, and juice from the other half of the lime.  Stir to combine and leave on the stove for a couple of minutes for the beans to heat through.

*You can add more lime juice if it doesn’t taste limey enough for you.  It just depends on how juicy your limes are if you are going to need 1 or 2.  Usually I only use one, but last time I needed one and a half.

This goes great with fish tacos, and I know where you can get a good recipe! 😉

21 thoughts on “Cilantro Lime Rice with Black Beans

  1. Cara, hate to keep bothering you about this recipe, I don’t have any EVOO, is there a substitute I can use effectively? It’s on the menu for tomorrow night along with grilled chicken and steamed veggies!

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