Black Bean and Mango Rice Bowls

Ingredients

• 🍚White Long-Grain Rice, cooked, plain2 cup
• 🥫Canned Black Beans, drained and rinsed1 can
• 🥭Mango, ripe, peeled and diced1
• 🫑Red Bell Pepper, seeded and thinly sliced1
• 🧅Red Onion, thinly sliced1
• 🌶️Jalapeño, seeded and finely chopped1
• 🌿Cilantro, roughly chopped½ bunch
• 🍋Lime, juiced2
• 🫒Extra Virgin Olive Oil2 tbsp
• 🧂Cumin (ground)1 tsp
• 🌶️Chili Powder1 tsp
• 🧄Garlic, minced2 clove
• 💧Water, as needed for loosening the beans3 tbsp
• 🧂Kosher Saltto taste
• 🧂Black Pepper (ground)to taste

Contains Garlic, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Dice the mango

   Peel the Mango, slice the flesh off the pit, and cut it into small cubes on a chopping board so the fruit is ready to scatter through the bowls. Keep the pieces neat and juicy-looking, about bite-size, and if the mango feels slippery, steady it flat-side down so the knife does not skate.

   3 min
2. 2

   Slice the vegetables

   Thinly slice the Red Bell Pepper and Red Onion, then finely chop the Jalapeño on the chopping board so they cook quickly and stay bright. Aim for slim, even strips and tiny bits rather than rough chunks; if the onion tears, work faster and keep the knife sharp so the cuts stay clean.

   3 min
3. 3

   Mince the garlic

   Peel and finely mince the Garlic Cloves on the chopping board until the pieces are tiny and nearly paste-like. Keep rocking the knife through the pile for a few seconds if needed, because larger bits can catch in the skillet and taste harsh.

   2 min
4. 4

   Heat the skillet

   Set a large skillet over medium-high heat and pour in the Extra Virgin Olive Oil, swirling it for about 30 seconds until it shimmers and slides across the base. The oil should look glossy, not smoking; if it starts to smoke, lower the heat a little before the vegetables go in.

   1 min
5. 5

   Soften the vegetables

   Add the Red Onion, Red Bell Pepper, and Jalapeño to the hot skillet and stir steadily over medium-high heat for about 3 minutes until the onion turns glossy and the pepper edges just start to soften. Keep them moving so they do not scorch; if the skillet looks dry, lower the heat slightly and let the vegetables release a little moisture before the garlic goes in.

   3 min
6. 6

   Toast the spices

   Stir in the Garlic Clove, Cumin (ground), and Chili Powder and keep them moving in the skillet for about 30 seconds until the garlic smells fragrant and the spices darken slightly. Work quickly here because ground spices can go bitter if they sit on the hot base too long; if the garlic starts colouring hard, lift the skillet off the heat for a moment.

   1 min
7. 7

   Warm the beans

   Add the Canned Black Beans and Water to the skillet and fold everything together gently so the beans stay mostly whole. Cook for about 2 minutes over medium heat until the mixture looks steamy, the sauce turns slightly glossy, and the beans are hot all the way through; if the skillet dries out, add a splash more Water so nothing catches.

   2 min
8. 8

   Season and finish

   Take the skillet off the heat and stir in the Lime juice, Kosher Salt, and Black Pepper until the beans taste bright and the sauce smells sharp and fresh. Fold in the chopped Cilantro at the very end so it stays green and leafy; if the lime tastes flat, give the mixture one more brief stir so the juice distributes evenly.

   1 min
9. 9

   Build the bowls

   Divide the White Long-Grain Rice between two bowls and spoon the hot bean mixture over the top so the rice catches some of the glossy sauce. Scatter the Mango over each bowl just before serving so it stays juicy and bright, with the sweet cubes sitting against the warm beans rather than disappearing into the rice.

   1 min

Nutrition per serving