1. In a one quart saucepan, combine rice with water. 2. Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes. 3. Remove from heat and let the pan stand, covered, for 5 minutes. 4. While the rice stands, drain the tomatoes, reserving the juice. 5. Add enough water to the juice to equal one cup of liquid. 6. Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno. 7. Cook until the garlic is browned and the jalapeno is fragrant (one minute). 8. Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds). 9. Stir in the tomato juice mixture and bring to a boil. 10. Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes). 11. Add the tomatoes, oregano, cilantro, and cooked rice. 12. Cook, stirring occasionally, until the rice is warmed (1-2 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
