Jamaican Black Bean and Rice Bowl

Name: Jamaican Black Bean and Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of long-grain rice; 1 can (15 oz) black beans, rinsed and drained; 2 cups vegetable broth; 1 onion, diced; 2 cloves garlic, minced; 1 tsp ground allspice; 1 tsp dried thyme; Salt and pepper to taste; 1 avocado, sliced; 1 red bell pepper, diced; Fresh cilantro, chopped; Juice of 1 lime

Highlighted under: Natural Cooking

When I first tried a Jamaican Black Bean and Rice Bowl, I was captivated by the vibrant flavors and textures in every bite. This dish effortlessly combines hearty black beans, fluffy rice, and a medley of spices that transport me to the Caribbean. I can honestly say it’s become one of my favorite go-to meals. Perfect for a quick weekday dinner or a satisfying lunch, this bowl is both nourishing and delicious. Let's bring a slice of Jamaica to our tables with this recipe!

Created by

Miranda Keats

Last updated on 2026-01-11T16:21:35.004Z

I'll never forget the first time I experienced a Jamaican Black Bean and Rice Bowl; it was as if each ingredient was carefully chosen to enhance the others. The spices, particularly the allspice and thyme, create a depth that makes this dish feel special. I love the contrast of the creamy avocado on top, which balances the savory black beans perfectly.

One tip I’ve learned is to use freshly cooked rice rather than leftover. It absorbs the flavors better, ensuring every bite is infused with that rich taste. Don’t forget the fresh lime juice at the end; it elevates the entire dish!

Why You'll Love This Recipe
A colorful array of flavors and textures in every bowl
Packed with plant-based protein and fiber for a satisfying meal
Quick to make and perfect for meal prep

Perfecting the Rice

Cooking rice might seem straightforward, but getting it just right is key to a great Jamaican Black Bean and Rice Bowl. When bringing the vegetable broth to a boil, keep an eye on the timing; once you add the rice, reduce the heat immediately. A gentle simmer—rather than a rolling boil—ensures the grains cook evenly and absorb all the flavorful broth without becoming mushy.

After cooking for 15 minutes, remember to let the rice rest covered for an additional 5 minutes. This step allows the steam to redistribute, making the rice fluffier when you fluff it with a fork. If your rice tends to clump together, adding a teaspoon of oil before simmering can help keep the grains separate.

Enhancing the Black Beans

The sautéed onion and garlic are crucial for building depth in flavor for the black bean mixture. Sauté until the onion is translucent and garlic is fragrant, but avoid browning them too much, which can impart a bitter taste. If you want to add an extra layer of flavor, try incorporating a pinch of smoked paprika or cumin at this stage; both spices pair beautifully with black beans.

When adding the rinsed black beans, make sure they are heated through. This typically takes around 5 minutes over medium heat. Stir occasionally to ensure even heating, and add a splash of the broth if you prefer a saucier texture. This not only adds moisture but enhances the overall creaminess of the dish.

Customizing Your Bowl

One of the best aspects of this bowl is its versatility. Aside from the toppings listed in the recipe, feel free to get creative! Adding corn, diced tomatoes, or even sautéed zucchini can provide additional nutrients and a pop of color. For heat lovers, consider including sliced jalapeños or a drizzle of hot sauce to elevate the flavor profile.

If you're prepping for the week, the rice and beans hold up well in the fridge for 3-4 days. Just reheat gently in the microwave or on the stovetop with a splash of water to keep moisture in. As for the toppings, it’s best to add them fresh just before serving; this keeps the avocado and cilantro vibrant and adds that delightful contrast of textures.

Ingredients

For the Rice and Beans

1 cup of long-grain rice
1 can (15 oz) black beans, rinsed and drained
2 cups vegetable broth
1 onion, diced
2 cloves garlic, minced
1 tsp ground allspice
1 tsp dried thyme
Salt and pepper to taste

Toppings

1 avocado, sliced
1 red bell pepper, diced
Fresh cilantro, chopped
Juice of 1 lime

Instructions

Cook the Rice

In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes, or until rice is tender and liquid is absorbed.

Prepare the Beans

While the rice cooks, heat a skillet over medium heat. Add a splash of oil and sauté the onion until translucent. Add the garlic, allspice, thyme, salt, and pepper, and cook for another 2 minutes.

Combine and Heat

Stir in the black beans and allow them to warm through for about 5 minutes, stirring occasionally.

Assemble the Bowls

Once the rice is done, fluff it with a fork and divide it into bowls. Top with the black bean mixture, sliced avocado, red bell pepper, and fresh cilantro.

Finish and Serve

Drizzle fresh lime juice over the bowls and serve immediately!

Enjoy Your Meal!

Pro Tips

For an extra kick, add a pinch of cayenne pepper to the black beans while sautéing the onions. This dish also serves well chilled, making it a versatile option for meal prep.

Serving Suggestions

For a complete meal, consider pairing your Jamaican Black Bean and Rice Bowl with a side of fried plantains. Their natural sweetness complements the savory spices beautifully and adds a new dimension to the dish. Alternatively, serve with a crisp green salad dressed in a light vinaigrette to contrast the hearty components of the bowl.

If you’re hosting a gathering, consider setting up a DIY bowl bar. Prepare the base of rice and beans, then let your guests choose their toppings. This not only makes it interactive but allows everyone to customize their meal based on personal preferences.

Storage and Reheating

Proper storage is key to maintaining the flavor and texture of your Jamaican Black Bean and Rice Bowl. Store the rice and beans in an airtight container in the fridge and consume within 4 days. If you're looking to store for longer, they freeze well for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm gently on the stovetop with a splash of vegetable broth.

For the toppings, keep them separate until you're ready to serve to prevent them from becoming mushy. Sliced avocado can be stored in an airtight container with a squeeze of lime juice to help prevent browning, while fresh cilantro should be kept hydrated and in a cool place.

Dietary Adjustments

This recipe is naturally vegetarian and gluten-free, making it accessible for many dietary preferences. If you’re looking to boost the protein even further, consider adding some cooked quinoa to the rice mixture or topping the bowl with crumbled feta or queso fresco for a tangy creaminess.

For a spicier version, try incorporating some diced bell peppers or a touch of coconut milk into the black bean mix before combining. These modifications not only amp up the heat but also contribute to the authentic Caribbean flavor experience, making this dish truly multi-dimensional.

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, just note that brown rice will require a longer cooking time.

→ Is this dish vegan?

Absolutely! All ingredients are plant-based.

→ Can I substitute other beans?

Certainly! You can use kidney beans or pinto beans if you prefer.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.