Mexican Tomato Rice and Beans
User Reviews
5
3 reviews
Excellent
Mexican Tomato Rice and Beans
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 cup white rice
- 2 cups of water
- 1 (15 oz) diced tomatoes canned
- 2 tsp olive oil
- 5-6 garlic cloves, minced
- 1 jalapeno pepper seeded and minced
- 1 (15 oz) black beans canned, drained and rinsed
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- ¼ cup cilantro fresh, chopped
Instructions
- Bring the water to boil in a large saucepan over medium-high heat, add the rice, cover with a lid and simmer on low for 20 minutes.
- Remove from heat and let stand, covered, for another 5 minutes.
- While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup.
- Chop the tomatoes very finely.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly.
- Add the black beans, cumin, chili powder, oregano, sea salt, and freshly cracked pepper, to taste.
- Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes.
- Add the tomatoes, cilantro, and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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