This post and recipe for cilantro-lime rice and black bean salsa is sponsored by Mahatma Rice and may contain affiliate links. Please see disclosures.
Rice is a staple grain for anyone on a gluten-free diet, so when I found out about the opportunity to partner with Mahatma Rice on a post, I jumped at the chance! I cook with rice ALL. THE. TIME. I remember this feeling of relief when I learned that I could still enjoy rice now that I had to follow a gluten-free diet for life. A life without rice is one I just could not bear!
Are You Going Mad?
It seems like everyone is going a little mad with March Madness these days. My husband is definitely hooked on college basketball, and well, even someone like me, who rarely watches sports, enjoys a Cinderella story here and there (albeit, I got a little upset when my bracket busted after the Virgina upset).
To help you celebrate March Madness and fuel your party guests with plenty of delicious foods, I came up with a yummy, filling and fun recipe that is ABSOLUTELY a crowd pleaser. And I have to pat myself on the back for this one because I found a way to sneak in a few vegetables among the hot wings, nachos and beer traditionally found at basketball-viewing parties.
Related Article: Is Rice Gluten-Free?
The recipe I decided to create is for a Cilantro-Lime Rice and Black Bean Salsa. I mean, who doesn’t love cilantro-lime rice? (Unless you have an aversion to cilantro – but you could easily omit that ingredient if you want). All the fixings in this salsa are super tasty and come in a variety of colors, textures and palate-pleasing seasonings that you can spice-up or spice-down to your liking (just adjust the cayenne pepper to taste). You are going to love this – and your guests will too!
In order to make this recipe, I had to do a little prep work to cook the Mahatma Jasmine Rice. I was smart about it though. Instead of just making just a little rice for my recipe, I made a big batch of it. I figured I could enjoy it with dinner that night (which I did – this rice pairs perfectly with baked chicken!). I made the rice in my rice cooker with measurements according to the package instructions (1 cup rice to 1.5 cups of water).
I should note that I enhanced my rice a little by adding a pinch of Kosher salt and a drizzle of avocado oil to the rice cooker before the cooking cycle began. When I do that, the finished product is dangerously good – I could seriously eat the Mahatma Jasmine Rice plain without doing anything more to it. The texture is spot on – it’s not too hard nor too mushy – it was just right. Perfection (and I know, I’m a rice snob.)
After cooking (and sampling a few bites), I set aside 1 cup of the cooked rice to cool so I could use it once I was ready to assemble the salsa ingredients.
Once cooled, I combined the jasmine rice with freshly shucked corn, diced jicama, canned black beans, chopped scallions, chopped cilantro, fresh lime zest and lime juice, olive oil, salt and pepper and a dash of cayenne pepper. I swirled all the ingredients together in a big bowl and voila – the final result is a party dip made to please a lively crowd!
I was blown away at how amazing these ingredients worked together. Many people put black beans and corn together, but I elevated this recipe by adding the sweet crunch of jicama, along with delicious onions, cilantro and fresh lime… oh, and don’t forget the lime zest. Whenever I make cilantro-lime rice, I always use the zest. It adds so much flavor to the dish – trust me on this one!
I also highly recommend using fresh corn that you shuck from the cob yourself. It tastes quite a bit better than the canned or frozen stuff. That said, if you’re in a rush, forego the fresh corn and swap it with something you have on hand.
I served this bursting-with-flavor tangy rice and bean dip to my family and they LOVED it! It was a big hit. My daughter single-handedly ate two-thirds of it – she just couldn’t get enough of it, and, well, that makes this mama happy!
Just look at how pretty this Cilantro-Lime Rice and Black Bean Salsa recipe came together in my chip and dip bowl. Is this appetizer calling your name yet?
I noticed two things that the Mahatma Jasmine Rice added to this party dip: 1) The rice made this dish more hearty and filling, perfect for feeding a crowd, and 2) the rice adds a wonderful chewy texture and taste that truly elevates the dip.
While this Cilantro-Lime Rice and Black Bean Salsa recipe works swimmingly as a dip, it can totally work as a side salad or side dish to dinner or enjoyed as a standalone lunch or snack. It is truly a versatile recipe that works however you want to serve it.
A Bit More About the Rice
I’d be remiss if I didn’t give you a bit more information about this rice as well.
Did you know that Mahatma Jasmine Rice is a long grain rice exported from Thailand? This rice has a special seal on it – Thai Hom Mali Rice – which is a seal that guarantees that this is authentic jasmine rice. This rice is aptly named “Mahatma,” a south Asian word used to describe a person that is held in high regard and revered. This fragrant jasmine rice is the REAL DEAL!
Furthermore, Mahatma Jasmine Rice also bears a “certified gluten-free” seal, which means this product has been independently verified to be gluten-free by the Gluten Intolerance Group. While rice is naturally gluten-free, some manufacturers of rice use the same equipment to harvest, store and package rice as they do to harvest, store and package other (potentially non-gluten-free) grains. While rice is a low risk crop for cross contact with grains like wheat, barley and rye, it’s nice to know that this rice is always free from cross contamination.
Different rice varieties offer up different tastes and textures. I truly love jasmine rice though – and it works well as a standalone side dish, or can be flavored with a variety of ingredients too for an elevated experience.
Mahatma Jasmine Rice cooks up moist and tender every time I have made it. It is delicious as a warm, stand-alone side dish, or as this chilled Cilantro-Lime Rice and Black Bean Salsa. The possibilities are endless.
What Will You Serve?
So now it’s time to you to impress your guests with this wonderful and fresh March Madness dip. Serve this Cilantro-Lime Rice and Black Bean Salsa alongside your favorite tortilla chips, or with cucumber slices or jicama chips to get your guests to eat their veggies… even on game day!
You can purchase Mahatma Jasmine Rice at grocery stores across the U.S. Please note Mahatma Jasmine Rice is not sold nationally, so if you can’t find it at your local grocery store, you can always find it on Amazon. I found mine on the shelves at King Soopers in Greenwood Village, Colorado for $3.89 for the 2 lb bag!
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Cilantro-Lime Rice and Black Bean Salsa
Cilantro-Lime Rice and Black Bean Salsa
- 1 cup cooked certified gluten-free Mahatma Jasmine Rice - prepared as instructed and cooled
- 1 cup canned black beans, drained and rinsed
- 1 cup jicama, diced into 1/2 inch cubes
- 1 ear fresh corn, cooked, cooled and shucked from cob (ok to substitute 1 cup canned or frozen corn)
- 2-3 green scallions, chopped
- 2 Tbsp, chopped fresh cilantro
- Zest + juice of 1 medium lime
- 2 Tbsp. olive oil
- 11/4 tsp. Kosher salt (add more to taste)
- Fresh ground pepper, to taste
- Dash of cayenne pepper, to taste (optional)
- Combine rice, beans, jicama, corn, scallions and cilantro in a large mixing bowl. Mix ingredients together.
- Add zest of lime, lime juice, olive oil, S&P and cayenne pepper (optional) to the bowl and mix well until all ingredients are well combined.
- Serve immediately or cover and refrigerate until game time.