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5.0 from 3 votes

Mexican Tomato Rice and Beans

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 cup white rice
  • 2 cups of water
  • 1 (15 oz) can of diced tomatoes
  • 2 tsp olive oil
  • 5-6 cloves of garlic, minced
  • 1 jalapeno, seeded & minced
  • 1 (15 oz) can of black beans, drained & rinsed
  • 2 tsp cumin
  • 1 tsp chili powder
  • ½ tsp oregano
  • Sea salt and freshly cracked pepper, to taste
  • ¼ cup fresh cilantro, chopped

Instructions

    Cup of Yum
  1. 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.
  2. Remove from heat and let stand, covered, for another 5 minutes.
  3. 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.
  4. Chop the tomatoes very finely.
  5. 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.
  6. Add the black beans, cumin, chili powder, oregano, sea salt, and freshly cracked pepper, to taste.
  7. 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.
  8. Add the tomatoes, cilantro, and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.