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Black Bean Mango Rice Bowl

I live in Minnesota, so while some of you may be gearing up for summer, I’m gearing up for a few more months of winter. On a particularly snowy day a few weeks ago, I made this dish. Closing my eyes and tasting the summery mango, black bean, and cilantro flavors, I almost forgot about all of the snow falling outside. This rice bowl is a fun twist on your typical rice and beans and is pretty enough to serve company.

Black Bean Mango Rice Bowl


Regan @ onceamonthmeals.com


  • 1.33 cups vegetable broth
  • 2 Tablespoons coconut oil #1
  • 0.66 cup brown rice
  • 1.25 cups onions, chopped
  • 4 teaspoons garlic, minced
  • 2 Tablespoons coconut oil #2
  • 2 cups carrots, chopped
  • 1.5 cups red bell peppers, chopped
  • 1.5 cups green bell peppers, chopped
  • 15 ounces black beans, drained and rinsed
  • 4 Tablespoons limes, juice from
  • 2 Tablespoons honey
  • 0.5 teaspoon ginger, ground
  • 1 teaspoon cumin
  • 2 Tablespoons cilantro, chopped
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 cup mangoes, peeled and chopped


Bring vegetable broth to a boil in a large saucepan. While waiting, heat coconut oil #1 in a large saute pan and add uncooked rice, onions, and garlic, stirring as needed until onions are translucent. When vegetable broth reaches a boil, add rice mixture. Cook rice mixture according to the directions on the rice package. While rice is cooking, heat coconut oil #2 in a large saute pan. Add carrots and cook for 5 minutes. Then add red bell peppers, green bell peppers and black beans and cook for 10-15 minutes, or until black beans are soft. Remove from heat. Mix lime juice, honey, ginger, cumin, cilantro, salt, and pepper in a medium bowl and then pour into black bean mixture. Allow to cool and stir in mango. Serve vegetable mixture over rice.

Freezing Directions:

Place rice in 1/2 of indicated number of quart freezer bags. Place vegetables in other 1/2 of indicated number of quart freezer bag. Label and freeze both bags. TO SERVE: Thaw. Heat in microwave for 1-2 minutes. Serve vegetables over rice.

Servings: 4

**conversion chart image provided by Erik Spiekermann

12 Responses to “Black Bean Mango Rice Bowl”

  1. Sally Beagle says:

    This looks fabulous – but I have a question. What is the difference between a coconut oil #1 and a coconut oil #2? Different brands? (never seen #s in a bottle label). Dark oil vs light oil like with sesame oil? This will probably turn out to be a stupid question, but I have no idea what the answer is, so decided to ask anyway!

  2. Kathy says:

    This looks so good! My son’s girlfriend is a vegetarian and I would love to prepare this and invite her over. I have a bag of Trader Joe’s frozen mango bites, do you think that would work?


  3. Alisa Spinelle says:

    I’m not sure I’m following you when you say 1/2 of indicated number of freezer bags. I’m not seeing any number of freezer bags listed. Is this variable based on the quantity you’re making or am I missing something?

  4. Tina says:

    I’m nearly finished cooking this as per the directions, and there is a TON of liquid left in the rice. I thought it looked strange when I saw 4 cups of broth, yet only 2/3 cup of rice.

    Was this a mistake in quantities?

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