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5 from 2 votes

Mexican rice with cilantro pesto and black beans

This Mexican-inspired rice dish is super simple, with an easy coriander (cilantro) pesto and black beans. It serves as either a side dish or a vegetarian main course, and can be made in just 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Servings: 2 people
Calories: 435kcal
Author: Becca Heyes


  • 150 g (~ ⅔ cup) long-grain white rice

For the cilantro pesto:

  • 1 small clove garlic, peeled
  • 1 tablespoon sunflower seeds (or pine nuts)
  • 1 ½ tablespoon finely grated vegetarian parmesan-style cheese
  • Small bunch fresh coriander (cilantro)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon water

To assemble:

  • 120 g (~ ⅔ cup) cooked black beans (I used tinned)
  • 1 tablespoon sunflower seeds (or pine nuts)


  • Boil the rice in plenty of water, until soft, then drain.
  • While the rice is cooking, prepare the cilantro pesto. Add the garlic, sunflower seeds, parmesan, coriander (cilantro), and olive oil to a mini food processor, and blitz thoroughly, scraping down the sides if necessary. Add a little water and blitz again to get the consistency you want - it should be a thick paste.
  • To assemble the dish, add the cilantro pesto to the cooked rice, along with the tinned black beans and a few more sunflower seeds. Mix thoroughly, and serve warm.


Serving: 1portion | Calories: 435kcal | Carbohydrates: 72.9g | Protein: 12g | Fat: 10.4g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 152mg | Potassium: 302mg | Fiber: 5.6g | Sugar: 0.2g | Calcium: 70mg | Iron: 1.8mg