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 jasmine rice; 2 cups vegetable broth; 1 can (15 oz) black beans, drained and rinsed; 1 bell pepper, diced; 1 cup corn (fresh or frozen); 1 tsp cumin; 1 tsp coriander; 1/2 tsp allspice; Salt and pepper to taste; 1 avocado, diced; Fresh lime juice for serving; Chopped cilantro for garnish

Highlighted under: Traditional World Food Ideas

I absolutely love creating vibrant, hearty meals that transport me to different parts of the world. This Jamaican Black Bean and Rice Bowl is one of my favorites. With its rich flavors and colorful ingredients, it not only excites my palate but also fills me up. The combination of tender black beans, fragrant jasmine rice, and a burst of Caribbean spices creates a delightful dish. Plus, it’s easy to make and perfect for weeknight dinners or meal prep for a busy week ahead.

Created by

Emma Parker

Last updated on 2026-01-11T19:27:35.013Z

When I first tasted a Jamaican black bean and rice bowl, I was blown away by the depth of flavor. The secret, I discovered, is in the seasoning – a perfect blend of spices like cumin, coriander, and a touch of allspice really brings the dish to life. Whether it's a family dinner or a cozy meal for one, this bowl is always a winner.

I once topped it with diced avocados and a sprinkle of fresh lime juice, which elevated the entire experience. The creaminess of the avocado combined with the zesty lime balanced the dish perfectly, leaving me craving more. It’s a simple tip that makes a world of difference!

        Why You Will Love This Recipe
        Rich in flavor with a delightful spice blend
Nutritious and satisfying for any meal
Extremely versatile – customize with your favorite toppings

      

The Importance of Cooking Rice Properly

Cooking jasmine rice correctly is vital for achieving the perfect texture in your Jamaican Black Bean and Rice Bowl. Ensure you measure both rice and vegetable broth accurately to maintain the right liquid ratio. After bringing the mixture to a boil, lowering the heat to a gentle simmer is key to preventing the rice from becoming mushy. You’ll know it’s done when all the liquid is absorbed, and the rice grains are fluffy and slightly sticky, which will bind the ingredients together nicely in the bowl.

After removing the rice from heat, let it sit covered for an additional five minutes. This resting phase allows the grains to settle and firm up, preventing any unwanted stickiness. If you're looking for extra flavor, consider adding a bay leaf or a sprig of thyme to the pot while the rice cooks for an aromatic touch.

Choosing the Right Black Beans

Using canned black beans is convenient, but the quality can vary significantly between brands. For a fresher taste, opt for low-sodium varieties and ensure they are properly drained and rinsed to remove excess salt and any canning liquid. This helps to enhance the dish’s overall flavor and texture. If you prefer to use dried beans, soak them overnight and simmer them for about 1.5 to 2 hours until they’re tender, but keep in mind that this requires more planning ahead.

Black beans are not just a source of protein; they also provide fiber and essential nutrients. The sweetness from the corn balances the dish, and together with the spices, the black beans create a satisfying contrast that makes the bowl feel hearty without being heavy.

Toppings and Variations

While this bowl is delicious on its own, the right toppings can elevate your meal even further. Adding diced tomatoes or a dollop of Greek yogurt can add a wonderful freshness and creaminess. If you like a little kick, top it off with sliced jalapeños or a sprinkle of chili flakes. The avocado not only provides healthy fats but also helps to balance the spices, so don't skip it.

Feel free to customize this recipe according to your dietary needs. For a vegan option, ensure your vegetable broth is plant-based. If you're avoiding rice, substitute it with quinoa or cauliflower rice for a lower-carb variant. This recipe is incredibly versatile, so feel free to play around with different vegetables or spices to suit your preferences.

Ingredients

For the Bowl

1 cup jasmine rice
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 bell pepper, diced
1 cup corn (fresh or frozen)
1 tsp cumin
1 tsp coriander
1/2 tsp allspice
Salt and pepper to taste
1 avocado, diced
Fresh lime juice for serving
Chopped cilantro for garnish

Instructions

Cook the Rice

In a medium pot, combine jasmine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

Sauté the Vegetables

In a large skillet, heat a splash of oil over medium heat. Add the diced bell pepper and cook for about 5 minutes until softened. Stir in the black beans, corn, cumin, coriander, allspice, salt, and pepper. Cook for another 5-7 minutes until heated through.

Assemble the Bowl

Fluff the cooked rice with a fork and divide it among serving bowls. Top with the black bean mixture, diced avocado, and a squeeze of fresh lime juice. Garnish with chopped cilantro before serving.

Pro Tips

Feel free to add toppings like sour cream or shredded cheese for extra richness. This dish is also great served with a side of plantains or a simple salad.

Make-Ahead Tips

Preparing components of the Jamaican Black Bean and Rice Bowl in advance can streamline your weeknight dinners. Cook the rice and black bean mixture on the weekend and store them in airtight containers in the refrigerator. The rice can be kept for up to four days while the bean mixture can stay fresh for about three days. Simply reheat in the microwave or on the stove with a splash of water to restore moisture.

If you want to freeze the black bean mixture, ensure it cools completely before transferring it to a freezer-safe container. It can last for up to three months in the freezer. When you're ready to use it, thaw in the fridge overnight and reheat gently on the stove until warmed through, adding your fresh toppings just before serving.

Storage and Reheating

Leftover Jamaican Black Bean and Rice Bowl can be easily stored in the refrigerator for a quick midday meal. To maintain the best texture, separate the rice and black bean mixture; store them in different containers. When reheating, add a splash of vegetable broth or water to the rice to prevent it from drying out in the microwave or on the stovetop. Cover it to steam it slightly while warming.

Avoid reheating the avocado, as it can become mushy. Instead, add fresh avocado just before serving. If you have leftover cilantro, it may lose some freshness after a few days, so consider using it up quickly in other dishes or as a garnish for a salad.

Serving Suggestions

This Jamaican Black Bean and Rice Bowl can be served as a main dish or as a side for grilled proteins like jerk chicken or shrimp. For a more substantial meal, consider serving it alongside grilled plantains for a sweet contrast to the savory flavors and spices. Adding a dollop of mango salsa can also introduce a sweet and tangy element that complements the spices beautifully.

If you’re hosting a gathering, consider making this dish a part of a Caribbean-themed spread. Serve it buffet-style with various toppings in separate bowls so guests can customize their bowls. This not only adds an interactive aspect to your meal but also allows everyone to tailor their experience according to their preferences.

Questions About Recipes

→ Can I use brown rice instead of jasmine rice?

Yes, but you'll need to adjust the cooking time as brown rice typically takes longer to cook.

→ Is this dish vegan?

Absolutely! All the ingredients are plant-based, making it a great vegan option.

→ Can I add meat to this recipe?

Definitely! You can add shredded chicken or beef if you like, just adjust the cooking time accordingly.

→ How long will leftovers keep in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.