MEXICAN TOMATO RICE AND BEANS

Mexican Tomato Rice and Beans image

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)

Provided by Vino Girl

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

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Ingredients

1 cup uncooked medium grain white rice
2 cups cold water
1 (14 1/2 ounce) can diced tomatoes (Petite-cut)
water (as needed)
2 tablespoons olive oil
6 garlic cloves, finely chopped
1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it)
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons kosher salt (or to taste, I used about 1/2 of this) or 2 teaspoons sea salt (or to taste, I used about 1/2 of this)
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 cup fresh oregano, finely chopped
1/4 cup fresh cilantro, finely chopped

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 (one minute).
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 (30 seconds).
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 (5-7 minutes).
Add the tomatoes, oregano, cilantro, and cooked rice.
Cook, stirring occasionally, until the rice is warmed (1-2 minutes).

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