Mexican Tomato Rice & Beans

Photo by Scott Phillips
Ingredients
- ¼ cup finely chopped fresh cilantro leaves and tender stems
- 1 cup uncooked medium-grain white rice
- 1 14-½-ounce can diced tomatoes (preferably “petite-cut”)
- 1 tsp. chili powder
- 2 tsp. kosher or fine sea salt
- 6 medium cloves garlic, finely chopped
- 1 15-oz. can black beans, drained and rinsed
- + 4 more ingredients
-
- 2 Tbs. extra-virgin olive oil
- 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
- 2 tsp. ground cumin
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...
You also might like
Easy Red Beans and Rice Recipe

Cajun Red Beans and Rice Recipe

The Invisible Salmon Wrapped in Ghostly Rice Paper Lying in a Tomato Blood Puddle on Black Bean Pavement by a Broccoli Tree Recipe

Black Beans and Rice Your Way Recipe

Black-Bean and Yellow-Rice Salad Recipe

Chicken with Rice and Beans Recipe

Black Bean, Rice, and Veggie Salad Recipe

Related Articles
Best Wine Deals
-
$27.9918% offDunham Cellars Trutina 2011
-
$31.9920% offUnited States California Schramsberg Bl.de Blanc NV
Comments