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Mango Rice & Black Beans

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  • Author: Cheryl Englebretson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free


I often find plain rice and beans to be a little boring, to be honest. The addition of fresh mango, cilantro and cumin in this recipe makes it so much more visually appealing and more delicious in my opinion!


  • 1 Tbsp. olive oil (extra virgin, cold pressed, organic)
  • 1/2 onion, diced
  • 2 cloves garlic, finely minced
  • 3/4 tsp. ground cumin
  • 1 cup uncooked jasmine rice
  • 2 cups chicken broth
  • 1/2 15-oz. can of black beans, rinsed and drained
  • 1 1/22 Tbsp. lime juice, freshly squeezed
  • 1 mango, cubed
  • 2 Tbsp. cilantro, finely chopped


  1. Heat oil in a stockpot or large saucepan over medium-high heat. Add the onion and saute until the onion is translucent. Add the minced garlic and saute another minute.
  2. Add the cumin and rice to the pan. Stir thoroughly to incorporate all of the ingredients.
  3. Pour the broth and beans into the pot and bring to a boil. Reduce the heat and cover the pan. Simmer for 20 minutes, stirring the rice mixture halfway through the cooking time.
  4. Peel and dice the mango into 1 inch sized cubes. Set aside.
  5. Remove from heat and drizzle with a little more olive oil, the lime juice, mango and cilantro.


To make this dish vegan, use vegetable broth in place of the chicken broth

Basmati rice or another rice can be used in place of the jasmine rice