Southwestern Black Beans and Rice

Cilantro and Lime Jicama Sticks


  • ½ cup uncooked brown rice
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (14.5-oz) can diced tomatoes with green chiles
  • 2 Tbsp chopped fresh cilantro
  • ½ Tbsp salt-free Mexican seasoning
  • 1 Tbsp fresh lime juice
  • ¼ tsp kosher salt
  • ⅛ tsp pepper
  • 1 avocado, diced


  1. Cook rice according to package directions.
  2. Heat oil in large skillet over medium-high heat. Add garlic; cook 1 minute or until fragrant. Stir in beans, tomatoes, cilantro, Mexican seasoning, lime juice, salt and pepper. Cover and bring to a boil; reduce heat and simmer 4 minutes or until heated through.
  3. Divide rice between 2 serving bowls; spoon black bean mixture over rice, and top with avocado.

Side Dish Ingredients

  • 1 small jicama
  • 1 Tbsp chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • ⅛ tsp salt

Side Dish Instructions

  1. Peel jicama, and cut into matchstick pieces. Stir together jicama, cilantro and lime juice in a serving bowl. Season with salt.

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