Mexican Tomato Rice & Beans

Mexican Tomato Rice & Beans
Photo by Scott Phillips


  • 1 14-½-ounce can diced tomatoes (preferably “petite-cut”)
  • 1 15-oz. can black beans, drained and rinsed
  • 1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
  • ¼ cup finely chopped fresh oregano leaves and tender stems
  • ¼ cup finely chopped fresh cilantro leaves and tender stems
  • 2 Tbs. extra-virgin olive oil
  • 1 cup uncooked medium-grain white rice
  • + 4 more ingredients
    • 2 tsp. kosher or fine sea salt
    • 1 tsp. chili powder
    • 2 tsp. ground cumin
    • 6 medium cloves garlic, finely chopped

In a 1-quart saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min. Remove from the heat and let the pan stand, covered, for another 5 min. While the rice steams, set a fine sieve in a bowl and drain the can o...

View full recipe at Fine Cooking


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