Main navigation

Favorite Family Recipes

Easy family recipes for dinner, dessert, and more!

Header Right

Cafe Rio Cilantro Lime Rice and Black Beans

Share
Pin
Yum
Email
+1
Shares 14K

Cafe Rio Cilantro Lime Rice and Black Beans are the perfect complement to the Cafe Rio Salad. I often make these recipes as a side dish to my regular meals.

Cilantro-Lime Rice and Black Beans
Cilantro Lime Rice and Black Beans are the perfect complement to the Cafe Rio Salad or Burrito. I will actually often make these just as a side dish to my regular Mexican-night meals.

This rice and beans recipe tastes JUST LIKE the stuff you get at Cafe Rio. It is so easy to make and it tastes so good! Put these on your tacos, burritos, salads, nachos or serve them as sides. The rice recipe really does make a ton so if you aren’t a huge fan of rice, I would suggest halving the recipe.

Make sure you rinse and drain the beans really well.  You don’t want any of that syrup to be in your beans. I promise it will taste better that way.

 

We have had such great feedback with ALL of our Cafe Rio recipes and we hope to get more! Leave us a comment and let us know how your Copycat Cafe Rio dinner turned out! We love hearing from our readers!

Our Version of Cafe Rio’s Cilantro Lime Rice and Black Beans
Save RecipeSave Recipe
Print Recipe

Ingredients

    For the Rice:
  • 1 c. uncooked rice (long-grain, white rice)
  • 1 tsp. butter or margarine
  • 2 cloves garlic, minced
  • 1 tsp. freshly squeezed lime juice
  • 1 can (15 oz) chicken broth
  • 1 cup water
  • 1 Tbsp. freshly squeezed lime juice
  • 2 tsp. sugar
  • 3 tablespoons fresh chopped cilantro
    • For the Black Beans:
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 can black beans, rinsed and drained
  • 1 1/3 c. tomato juice
  • 1/2 tsp. salt
  • 2 Tbsp. fresh chopped cilantro

Instructions

    For the Rice:
  • In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth
  • and water. Bring to a boil.
  • Cover and cook on low 15-20 minutes, until
  • rice is tender.
  • Remove from heat. In a small bowl combine lime juice,
  • sugar and cilantro.
  • Pour over hot cooked rice and mix in as you fluff
  • the rice.
    • For the Black Beans:
  • In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
7.6.3
214
https://www.favfamilyrecipes.com/cafe-rio-cilantro-lime-rice-and-black/

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

More from my site

Share
Pin
Yum
Email
+1
Shares 14K

Reader Interactions

Comments

    • I used bismati, because it is what I buy bismati and arbeo in bulk (my two favorite white rices.) it worked well. Venessa, I noticed the web site looked like the family might be from UT....so I read their bios. I think they are. I know since I have moved to UT, I often have to add a little extra water (water boils at a lower temperature at higher altitudes, so more of it boils off). Maybe, if you are at a lower altitude, if your rice was sticky...add a little less water or broth. Maybe 1/4 cup less? Add more if it is still not hydrated enough?
      Reply

  2. I used just plain, long-grain white rice. I tried it once with Calrose rice (because it was what I had on hand...) NOT good! :)
    Reply

  3. I tried it with instant rice and it turned out great. I look forward to trying it again when I have long grain. I combined the can of broth with the butter, garlic, lime juice and eliminated the water. Once it was boiling I added 2 cups of instant rice and let it stand. Then I poured the other mixture over it the same when I fluffed it. Great!!
    Reply

  4. We tripled the black bean recipe and ended up using 4 cups of tomato juice. The beans were swimming in the juice and didn't look right although they okay. Do you really use that much juice?
    Reply

  5. Yeah, you just serve them with a slotted spoon so they drain off. If they aren't swimming in juice they will dry out.
    Reply

  6. love their sweet rice and black beans, many thanks for sharing♥♥ love their salads♥ many thanks again♥
    Reply

  7. How would you recommend doing the beans from scratch? Would you cook with the seasonings or just plain and then add things afterwards?
    Reply

  8. I have never made the beans from scratch, but I am sure they would be great if you added the seasonings while cooking them. If you are worried if it will be too strong or come out mushy (which I don't know if they would, because again, I have never made the beans from scratch), I would say just make them plain and then add them afterwards. They will probably taste the same either way you do them.
    Reply

    • DO NOT cook dry beans in tomato juice first! The tomato juice must come after they are completely cooked, otherwise, your beans will never soften. It has something to do with cooking them in acid. Cook with spice in water if you must, but add tomato juice last.
      Reply

    • I always start with dry beans, and I agree...don't start with juice. I actually don't evens add spices because it always makes them cook longer. I cook them in a crock pot, but you can cook them on the stove. When they are soft, add the ingredients, and follow the recipe as directed. They won't get too mushy. The tomato juice and salt will ensure they are fine.
      Reply

  10. Yeah that's right. The lime juice is divided. You use a little bit of it earlier in the recipe (when cooking the rice) and then you use the rest later (in the sauce you pour over it).
    Reply

  12. the key to getting the rice just right is to brown it before you add the water. heat the butter or oil in the pan on medium heat, then add the rice and cook it until it starts to brown being careful not to burn it. add the garlic and cook the rice until it is a golden color, then add the water and other ingredients and cook following the rest of the directions. this keeps the rice from being sticky at all and each grain stays individual. it is seriously the key to getting the rice right. and you can can pretty much use any kind of rice, including calrose, and it turns out just right.
    Reply

  13. How many servings do you get out of this recipe? We are wanting to do it for a Company party and I don't know how much to plan on. Thanks
    Reply

  15. We like pinto beans on our salads do you use the same recipe for those as you would for the black beans? Thanks:)
    Reply

  16. I made the beans for my family last night. The only complaint was that they were too salty. I didn't even put in the amount listed on the recipe because I thought it was a lot of salt but it was still very salty. Otherwise it was good.
    Reply

  20. Also for the rice, make sure you don't stir it too much otherwise the rice gets sticky and mushed together.
    Reply

  21. thank you, we love these!!! and have had them SEVERAL times now!!!

    However, they are WAYYYYYY too salty for us with that much salt. Like, I don't know how it's not too salty for everyone! But, we know that now and have adjusted to for what we like! thanks!
    Reply

  22. I've never had Cafe Rio (they haven't made it to Texas yet apparently!), but this recipe looked great so I gave it a try anyway. Although at first the sweetness of the pork scared me a little bit, when you layer it with all the other flavors, it was wonderful!! I didn't do the tortilla/cheese part, and I also skipped the rice. Finally, I added a can of corn like you suggested. Although the changes I made surely made it less like the actual Cafe Rio salad, it was really good none the less! I think it would be great for having guests over! Thanks!
    Reply

  23. Canned beans are very high in sodium, I would not recommend adding salt to them. Just look at the label on the can to see the salt content of the brand you are using.
    Reply

  24. I loved your Cafe Rio salad dressing recipe, but these beans have SO much salt! 1 1/2 tsp for one can of beans?! If I had stopped to think before just following the recipe, I never would have added salt. I'm sure this is a typo-- right???
    Reply

  25. @ Megs-- ya know, I have had a lot of people complain about the amount of salt. For some reason I haven't noticed but I will actually go ahead and change it on the recipe. I wrote it up over 3 years ago so it very well could be a typo. Thanks for bringing this to my attention!
    Reply

  27. @ Frank and Victoria-- I don't know. I have never tried it. If you do it, maybe don't used canned beans, try using the dried ones. I'm not sure what to recommend! If it turns out well, let me know!
    Reply

  29. This may seem like a silly question, can you cook the rice and the rest of the ingredients in a rice cooker?
    Reply

  30. I was wondering if you have the recipe for Pinto Beans, we live near the Pinto Bean Capitol of the World and we love the Pintos but not the black beans. Is it the same recipe just different beans?
    Reply

  33. I LOVE your Cafe Rio recipe! Thanks so much for posting it! One question...is there something I could substitute the chicken broth with in the cilantro lime rice? I'm making this for a party on Sunday and my father is a vegetarian.
    Reply

  34. almost 3 cups of liquid for 1 cup uncooked rice seems like too much is that the correct amount? You said in a comment that you use a rice cooker have you used the stove as well ? The flavor is great but it is almost mush and I did not over flake with a fork and I also browned the rice in butter and garlic prior to adding the liquid.
    Reply

    • Now that it's cooled off its perfect. I'm making this for 100 people and I think I'll try a little less liquid. Thank you!
      Reply

  35. Thank you so much for all these fabulous recipes! I'm wondering if you could email me your recipe for the pinto beans...?
    Reply

  36. For dried beans, soak overnight then simmer for about two hours - don't add anything to them until they are cooked otherwise they will toughen. Once cooked, drain and follow the recipe above
    Reply

  37. We are wanting to do these for a meal when we go to Lake Powell, so I wanted to do as much as I could before we leave. Have you done the rice or beans ahead of time and if so, how long will they last before they need used? Thanks, we love these!
    Reply

    • First of all.... JEALOUS!!! I love Lake Powell. It is probably my favorite place in the world! Secondly, I have done them ahead of time-- totally fine. I would say 4-5 days ahead would be just about right.
      Reply

      • How did you store these items to make in advance (especially the 4-5 days)? Just in the fridge? Or did you freeze the rice/beans/etc...?
        Reply

  40. Well, these weren't bad per se, but I was expecting the flavor of Cafe Rio's cilantro lime rice and black beans. Neither one of these recipes tasted anything like Cafe Rio's food. I won't be making them again.
    Reply

    • I live in Oregon, we don't have Cafe Rio here, but so many visitors from Utah *Missionaries* LOVE Cafe Rio... so, I started making these recipes 2 years ago... then, last summer, we visited a cafe rio when visiting family in layton...Personally, we love these recipes and flavor MORE than Cafe Rio! :) we won't go back to cafe rio. our family has another restaurant they like better and we will try that one. but we love these recipes! kari
      Reply

      • This is the best comment EVER! Thank you so much! I am so glad you have liked these recipes :D I am sure the missionaries love coming to dinner at your house.. I would!
        Reply

  41. I am planning on making the rice and beans for a big family Christmas dinner. My sisters and I are vegetarians and so I was wondering if it would change it too much if I used veg. Broth instead of chicken. Thanks
    Reply

  42. Made is sans onion due to food allergy. Delicious! Cooking around an onion allergy is not easy, but the taste for this shines through without it. Excellent recipe! Thanks so much!
    Reply

  43. How are these reheated? Would you recommend cooking beforehand or just serving fresh off the stove? Thanks! I'm excited to try these! (Beans and rice)
    Reply

  44. Would you recommend cooking beforehand and reheating to save time, or are taste and texture compromised too much? Thanks! I'm excited to try these!
    Reply

  45. Just made the black beans. I didn't have tomato juice or tomato sauce. I used 1 chopped roma tomato, about 1/2 a cup of chicken broth, and 1 tsp of tomato paste. I also used low sodium black beans, drained and rinsed. I used about 1/2 a tsp salt and 1/2 tsp black pepper. Turned out so yummy! The rice is in the rice cooker now. the 15 oz chicken broth and 1 cup water is too much I think so I just went with how I've always cooked rice. Used 1 cup brown rice, and about 2 cups of chicken broth/water combo. I usually do the finger measure whenever I'm cooking rice (don't ask! lol! It's a cultural thing) and it always turns out right. Can't wait! Pairing it with peruvian style roasted chicken thighs :)
    Reply

    • So glad that you liked it!!! haha I wish I was able to perfectly cook rice by just doing the finger test.. I am pretty dependent on a rice cooker most of the time. The chicken wings sound delicious! Sounds like you have a pretty impressive meal going on there :)
      Reply

  46. I know someone said not to use calrose rice but I totally disagree! The trick to not having a sticky rice with calrose is to use less liquid and let it sit after cooking for at least 10 minutes. Then fluff and add some tomatillo sauce (cafe rio mild sauce) just before serving. For added flavor and authenticity add some butter as well. Cafe rio cooks their rice, covers it with plastic wrap and then tin foil before storing it in their warming ovens until used each day. As they pull it out they add butter a several ladles of mild sauce. I may or may not have worked there for a while... Calrose rice gives that perfect texture without becoming mushy like long grain will almost every time because it splits so easily. Just my opinion of course...
    Reply

    • Nate--- Thank you so much for this comment! This is awesome advice!!! I am definitely going to try it this way next!
      Reply

  47. After reading the many comments, I understand the pinto beans use a different recipe. Will you please share?
    Reply

  48. Has anyone ever tried making this with quinoa? I am IN LOVE with all things café rio but was wondering if anyone had tried the quinoa. Thanks!
    Reply

  49. Hiiiiiiii!!!! What happened to the rice recipe!!?? I keep trying to bring it up and it won't!!! I made it before and everything was deLish!!! It's stopped showing somehow! Is it just me??
    Reply

  51. Hi, I don't know if I'm just not seeing it, but you don't have the recipe for the rice. Just two recipes for the beans? Is it posted somewhere else?
    Reply

    • Whoops-- you are right, let me see what exactly happened here! We will change it ASAP It looks like the INGREDIENTS are correct for the rice, but we have the instructions for the beans for some reason. We have been doing a little construction on our site and it must have been jumbled up!
      Reply

  52. I love this recipe. Thank you for sharing. Can I use a rice cooker for this recipe or will it make the rice sticky and soggy? I just want perfectly fluffy delicious rice!
    Reply

  53. I noticed that it's okay to cook in the rice cooker, which makes it easier.. I have made these recipes before but cant remember if I need to wash rice before hand? I am so use to washing rice and cooking in the rice cooker, and wondering if it would make the rice too soggy or ruin the recipe? Thanks, I really love these recipes, it's our only way to get the taste of cafe rio since moving to Hawaii.
    Reply

  54. I am doing a freezer group and am wondering how well the rice and beans would freeze and reheat. Have you tried that before? How would you prepare this so it is ready to go for a freezer group?
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *