Written by: Albert Gibosse

( Can be served either as a side dish or as a complete meal)

This vegan black beans and rice is a super quick and easy (and CHEAP!) recipe that comes together in only 25 minutes, and is kid friendly.


diri shela rice with bowl

1 cup Blue Label Diri Shéla Basmati Rice

2 tablespoon chopped fresh cilantro

2 cups water

4 Tablespoons coconut oil

Low-sodium Salt(optional)

Juice of one lime

2 garlic sections, finely diced

1 small onion, finely diced

1 28-oz. can Lima beans, rinsed and drained

1 teaspoon cumin

kosher salt

diri shela rice afb hyde park ma

1 cup water

Juice of 1 lime

2 tablespoons chopped fresh cilantro


To make the rice, rinse the rice twice in cold water and drain thoroughly. Add 2 tablespoons of coconut oil to a pan, add the rice, salt, garlic, stir and sauté them on medium heat for five minutes. Add water and bring to a boil, and simmer until cooked (about 20-25 minutes). When done, stir in the cilantro and lime juice and add more salt if necessary.

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To make the beans, sauté the remainder onion and spices in oil over medium-high heat in a medium sized pot until softened and beginning to brown (about 2-3 minutes).

Add beans, cumin, salt, and water. Stir, bring to a boil, and simmer uncovered for about 20 minutes.

Mash the beans a few times with a potato masher to thickening the mixture, but leaving most of the beans intact.

Stir in the lime juice and cilantro and season with more salt if necessary.

Serve the beans on top of the rice as a side or meal.