Description
Learn how to make delicious Mexican tomato rice and beans with this easy recipe. Perfect for a flavorful and satisfying meal any day of the week!
Ingredients
- 1 cup white rice (240 ml)
- 2 cups of water (480 ml)
- 1 (15 oz) can of diced tomatoes (425 g)
- 2 tsp olive oil (10 ml)
- 5-6 cloves of garlic, minced
- 1 jalapeno, seeded & minced
- 1 (15 oz) can of black beans, drained & rinsed (425 g)
- 2 tsp (10 ml) cumin
- 1 tsp (5 ml) chili powder
- 1/2 tsp (3 ml) oregano
- Sea salt and freshly cracked pepper, to taste
- 1/4 cup (60 ml) fresh cilantro, chopped
Instructions
- Heat the water in a large pot over medium-high flame until it starts to bubble. Add the rice, place a lid on the pot, and let it gently cook on low heat for 20 minutes.
- Take the pot off the burner and allow it to rest, still covered, for an additional 5 minutes.
- Meanwhile, position a fine strainer over a large measuring jug and pour the tomatoes through it. Add enough water to the tomato liquid to make a total of 1 cup.
- Finely chop the tomatoes.
- Warm the olive oil in a large pan over medium heat. Introduce the garlic and jalapeno, stirring constantly for about a minute.
- Incorporate the black beans, cumin, chili powder, oregano, sea salt, and freshly ground pepper, adjusting to your preference.
- Pour in the tomato juice mixture, increase the heat until it starts bubbling, then reduce the heat to maintain a gentle boil. Stir occasionally until the beans take in most of the liquid, about 5-7 minutes.
- Mix in the chopped tomatoes, cilantro, and cooked rice, stirring from time to time until the rice is heated through, approximately 1-2 minutes. Serve right away and enjoy.
Notes
- For a spicier kick, keep some jalapeno seeds when mincing.
- For a thicker texture, mash some black beans before adding other ingredients.
- Enhance the flavor with a squeeze of fresh lime juice before serving.
