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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mexican Tomato Rice And Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions