Rice and Beans Meal Prep

  • Author: Kelley


A great, vegetarian  meal prep recipe using mostly pantry ingredients!


Cilantro Rice:

  • 1 tablespoon olive oil
  • 1 1/2 cups long grain white
  • 2 1/4 cup water
  • 1 teaspoon salt
  • Zest of one lime
  • 1/2 cup lightly packed chopped cilantro

For the Bowls:

  • 1 recipe 20 Minute Cuban Black Beans
  • 12 avocados
  • 1 pint cherry tomatoes, halved or quartered
  • 1 jar your favorite sals- I love corn salsa from Trader Joes
  • shredded cheese, optional


  1. To make the rice, heat the olive oil in a medium saucepan on medium high heat. Add the rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice just starts to smelly toasty.
  2. Add water, salt, and lime zest to the rice. Bring to a boil, lower the heat to low, cover, and so the rice cooks on a low simmer.
  3. Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes before fluffing with a fork and gently stir in the cilantro; let cool.
  4. Divide the cooled rice between 6-8 glass containers. Divide the beans evenly between the containers. Add salsa, shredded cheese (if using), salsa, and chopped tomatoes.  Add a pinch of cilantro to each dish along with a lime wedge.
  5. Store rice and beans meal prep bowls in the fridge for up to 1 week.