Mexican Tomato Rice And Beans

Mexican Tomato Rice And Beans


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).

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Nutrition

Ingredients