Mango Forbidden Rice and Beans

Forbidden black rice and black beans are combined with bright mango, cilantro, scallions, and spicy tropical flavors. This dish can be made ahead of time and served as an entree or side dish.
Course entree, side
Cuisine gluten-free, Holiday, Memorial Day, summer, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6
Author Stephanie McKercher, RDN


  • 1 cup dry forbidden black rice yields 3 cups cooked rice
  • 1 3/4 cup water or broth
  • Salt
  • 2 tbsp grapeseed oil
  • 1 cup red onion diced
  • 3-4 cloves garlic minced
  • 1 tsp ginger grated
  • 1-15 oz can black beans drained and rinsed
  • 2 tsp cumin
  • 1/8-1/4 tsp cayenne pepper
  • 1/2 lime zest and juice
  • 1/2 cup dried mango chopped (or try with fresh mango if preferred)
  • 1/2 cup cilantro chopped
  • 1-2 scallions sliced on a bias


  1. Add rice, water/broth, and salt to a saucepan and bring to a boil. Reduce to simmer and cook until rice is tender, about 30 minutes.
  2. Meanwhile, heat oil in a large skillet or saucepan over medium-high heat. Add onion and cook until translucent, about 5 minutes. Reduce heat to medium and add garlic, ginger, beans, cumin, cayenne, and lime. Cook until warmed, 4-5 minutes.
  3. Reduce heat to low and add cooked rice, mango, cilantro, and scallions. Stir until mixed, remove from heat, and serve.