Mexican Tomato Rice And Beans
This is a good tex-mex side dish (or even a main dish) that isn't very spicy, but is very garlicky. we had this with recipe #120056. i didn't have quite enough of the fresh herbs so i mixed dried with fresh. from fine cooking (april/may 2005)
Steps
In a one quart saucepan , combine rice with water.
Bring to a boil over medium-high heat , cover , reduce heat to low , and cook for 20 minutes.
Remove from heat and let the pan stand , covered , for 5 minutes.
While the rice stands , drain the tomatoes , reserving the juice.
Add enough water to the juice to equal one cup of liquid.
Heat a 10-12 inch skillet over medium-high heat.
Add in oil , garlic , and jalapeno.
Cook until the garlic is browned and the jalapeno is fragrant.
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.
Stir in the tomato juice mixture and bring to a boil.
Adjust the heat as necessary to maintain a gentle boil.
Cook and occasionally stir until the beans have absorbed much of the liquid.
Add the tomatoes , oregano , cilantro , and cooked rice.
Cook , stirring occasionally , until the rice is warmed.
Ingredients
white rice, cold water, diced tomatoes, water, olive oil, garlic cloves, jalapeno, black beans, kosher salt, ground cumin, chili powder, fresh oregano, fresh cilantro