Mexican Tomato Rice And Beans Recipe

Name: Mexican Tomato Rice And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked medium grain white rice; 2 cups cold water; 1 (14 1/2 ounce) can diced tomatoes (Petite-cut); water (as needed); 2 tablespoons olive oil; 6 garlic cloves, finely chopped; 1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it); 1 (15 ounce) can black beans, drained and rinsed; 2 teaspoons kosher salt (or to taste, I used about 1/2 of this) or 2 teaspoons sea salt (or to taste, I used about 1/2 of this); 2 teaspoons ground cumin; 1 teaspoon chili powder; 1/4 cup fresh oregano, finely chopped; 1/4 cup fresh cilantro, finely chopped

Servings: persons

1 cup uncooked medium grain white rice
2 cups cold water
1 (14 1/2 ounce) can diced tomatoes (Petite-cut)
water (as needed)
2 tablespoons olive oil
6 garlic cloves, finely chopped
1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it)
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons kosher salt (or to taste, I used about 1/2 of this) or 2 teaspoons sea salt (or to taste, I used about 1/2 of this)
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 cup fresh oregano, finely chopped
1/4 cup fresh cilantro, finely chopped

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).

546

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup uncooked medium grain white rice, 2 cups cold water, 1 (14 1/2 ounce) can diced tomatoes (Petite-cut), water (as needed), and more.

Yes, Mexican Tomato Rice And Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Tomato Rice And Beans

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