Cilantro Beans & Rice

Cilantro Beans & Rice


I understand that cilantro is a controversial topic.  Some people (like me)  can't live without it, others can't stand it.  If you are one of those who cannot stand cilantro, you could leave it out or substitute some parsley and have a nice plate of beans & rice.

Many versions of rice and beans are very heavy and carb-y.  This version is lighter and a little more interesting because of the fresh vegetables and herbs.

If you want to make this dish quickly for a weeknight meal, start with canned beans (or with beans that you cooked ahead of time the night before) and make your rice ahead of time (or use instant brown rice).  That way you just have to saute up your veggies and heat the beans through.  A complete vegetarian dinner in a few minutes!

Black beans and veggies simmering in the pot.

Serves: 4


  • 1 TBSP olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 cups cooked black beans
  • 2 plum tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup fresh chopped cilantro leaves
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp crushed red pepper
  • salt, to taste
  • 2 cups cooked brown rice


  1. Heat your oil over medium heat in a large pot.  Add the onions and cook, stirring frequently, for 2-3 minutes, or until they begin to turn translucent. 
  2. Toss in the garlic and cook for another minute.
  3. Add the beans, tomatoes, peppers, cilantro, parsley, oregano, cumin, coriander, crushed red pepper, and salt.  Stir thoroughly and cook for 5 minutes, or until they vegetables are tender.
  4. Serve over rice.

More hearty dinners:


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