Mexican Tomato Rice and Beans

We were having friends over for dinner and I needed to find a side dish to go along with my Green Chili Chicken. I found a recipe for rice and beans in one of my favorite cookbooks “Fine Cooking Annual 1″. It looked simple to make and I thought it would be the perfect accompaniment for my chicken dish. It was really easy to prepare, had very little clean up, and tasted fantastic! We all loved the rice and beans, I can’t believe it took me so long to make this dish.
Mexican Tomato Rice and Beans:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Fine Cooking Annual 1
 
  • 1 cup of white rice
  • 2 cups of water
  • 1 15 oz can of diced tomatoes
  • 1-2 tsp olive oil
  • 5-6 cloves of garlic, chopped
  • 1 jalapeno, seeded and chopped finely
  • 1 15 oz can of black beans, drained and rinsed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • Sea salt and freshly cracked pepper, to taste
  • 1/4 cup of fresh cilantro, chopped finely

Bring the water to boil in a large sauce pan over medium high heat, add the rice, cover with lid and simmer on low for 20 minutes. Remove from heat and let stand, covered, for another 5 minutes.

While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup. Chop the tomatoes very finely.

Heat the olive oil a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder, oregano, sea salt and freshly cracked pepper, to taste. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, cilantro and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.

 

Click here for a printable version of this recipe – For the Love of Cooking.net



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10 Responses to “Mexican Tomato Rice and Beans”

  1. 1

    Chrissy — February 16, 2010 @ 7:18 pm

    made this last night with brown rice…doubled the beans/tomatoes so it will last me all week for work lunches. delicious!

    thanks for the recipe :)

    [Reply]

  2. 2

    Brandi — March 6, 2012 @ 5:11 pm

    Put cheese on top and baked it….mmmm delicious!

    [Reply]

  3. 3

    Elizabeth — June 21, 2012 @ 7:48 am

    I loved this rice! All of the flavors blended wonderfully. This was a big hit with my daughter. She came back for seconds! Delicious and a keeper for sure. Thanks for the recipe! :)

    [Reply]

  4. 4

    Andrea — July 6, 2012 @ 3:43 pm

    I love this recipe and have made it several times. I add chicken breast tenderloins to it towards the end (only because my husband has to have meat). We all love it! I also through it on a wrap with some cheese and homemade guacamole and YUMMY!

    [Reply]

  5. 5

    Sheri — October 30, 2012 @ 2:07 am

    I love this recipe! I have been obsessed with this rice and have made it every week for the last month!

    [Reply]

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