Fiesta Lime Rice

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Rice, black beans, tomatoes, scallions, cilantro and lime juice, every bite of this colorful side dish will feel like one big fiesta in your mouth! Use leftover rice and this side dish comes together in minutes.

I think my love of rice is innate having a Hispanic mother. This dish started as the filling for a vegetarian stuffed pepper recipe I dreamed up in my head, but when I put all the stuffing ingredients together all I kept thinking was… Wow this would be wonderful as is, or with some Chicken Ropa Vieja and melted cheese on top, or as a big burrito bowl topped with Sweet Barbacoa Pork or Barbacoa Beef or Pork Carnitas! You see excited a bowl of rice can make me!

So I decided to make this a two part recipe. Today I will post this as a side dish and let you decide how you want to eat it. Tomorrow stuffed peppers!!

There is always leftover rice in my house, my kids love it and leftovers make great lunches mixed with whatever we had for dinner the night before. If you don’t have any cooked rice you can cook about 1 cup rice with salt and 2 cups of water to make enough rice for this. I heated the corn and the beans in the microwave a few seconds to make sure everything was hot before I served it. My family fights me on brown rice so I always make white, but brown rice would be wonderful as well.

Rice, black beans, tomatoes, scallions, cilantro and lime juice, every bite of this colorful side dish will feel like one big fiesta in your mouth! Use leftover rice and this side dish comes together in minutes.
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5 from 11 votes
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Fiesta Lime Rice

153 Cals 5.5 Protein 33.5 Carbs 1 Fats
Total Time: 30 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: Mexican
Rice, black beans, tomatoes, scallions, cilantro and lime juice, every bite of this colorful side dish will feel like one big fiesta in your mouth! Use leftover rice and this side dish comes together in minutes.

Ingredients

  • 1 1/2 cups cooked long grain rice
  • 3/4 cup canned black beans, rinsed and heated
  • 3/4 cup cooked corn, I used Trader Joe's Fire Roasted frozen Corn, heated
  • 1 large tomato, diced
  • 1 large scallion, diced fine
  • 2-4 tbsp chopped cilantro, to your liking
  • 1 tbsp fresh squeezed lime juice
  • salt to taste

Instructions

  • In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed.
  • Toss and serve.

Nutrition

Serving: 1cup, Calories: 153kcal, Carbohydrates: 33.5g, Protein: 5.5g, Fat: 1g, Fiber: 4g, Sugar: 1.5g
WW Points Plus: 4
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

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151 comments

  1. Wow!  I expect to be wowed by Skinnytaste, but Wow!  Since a full can of Goya black beans is roughly double the recipe, I doubled everything.  No changes.  Did I say Wow?!

  2. I love this recipe! It has been a standard in our house for a long time. My boys eat it and love it. I think it’s so easy and such a fun weeknight dinner.

  3. Can this be made in the instant pot? If so instructions, please!!!

  4. This is a great side, surprisingly flavorful! I served it with your Cheesy Jalapeño Popper Baked Stuffed Chicken. 

  5. This rice is so good!!!! Thank you!!!

  6. I also made this with the Jalapeno Popper Chicken and it was a hit. I omitted the tomato and scallions for my vegetable hating boyfriend and threw in a little cumin but those were the only changes I made. This is such a easy and delicious recipe, I will definitely make it again!

  7. I made this tonight with the jalapeño popper chicken. Both dishes were delicious.  Will definitely make again!  Gina, your recipes ROCK!,

  8. This rice was delicious! My guests couldn’t get enough and were begging me for the recipe. It has become one of our favorite side dishes.

  9. If this is anything like the Citrus Rice they serve at Rubio’s, I am going to go into my Happy Dance!!!
    Will let you know the verdict when I make it! Hoot Hoot….oooooh yeah!

  10. Are you sure the points are correct on this? A cup of rice is far more than 2 points. I’m doing weight watchers right now and that’s not what it’s showing when I enter a cup of rice. With that said, I love this recipe! I sometimes use salsa instead of tomato’s and onion since it already has in it and it’s amazing. This is a go to recipe for our family! Thanks for sharing.

    • Just kidding serving size is one cup with everything, not just rice. The struggle is real today! ? sorry about that. 

  11. I’ve made this recipe exactly as written many times – delicious!! Today I tried it with half Trader Joe’s riced cauliflower and 1/2 Trader Joe’s frozen brown rice …. still delicious! Will keep this in the rotation!

  12. Pingback: Honey, Lime and Garlic Vinaigrette

  13. This recipe is DEEELICIOUS! I would definitely make it again. So easy to put together.

  14. For something so simple, this is amazing!

  15. Pingback: Skinnytaste Meal Plan (March 5-March 11) | Nutrition News

  16. Looks so yummy.  I make a similar version as a salad ( no rice) I use a little romaine and spring mix.  Add black beans, sautéed corn until it starts to caramelize, avocado, black olives, scallion, cilantro with a lime vinaigrette.  Top with a few tortilla strips.  Definitely will try the rice tho.

  17. If I want to use green giant “riced” cauliflower, should I use the whole 12oz. bag? If no, how much would you recommend measuring out?

  18. Well I just went back and re read the actual dialogue, which I didn’t have time to do so before making dinner tonight and see that the instructions for getting the 1 1/2 cooked rice is there. My bad, sorry. Still for those who don’t have time to read the entire dialogue of the article, it would be nice to have that extra side note notated with the actual recipe.