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Recipe

Mexican Tomato Rice & Beans Recipe

Scott Phillips

Yield: Yields 6 cups.

Servings: six to eight.

When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that’s ideal for saucy rice dishes like this one.

Ingredients

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

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 200
      Fat Calories (kcal): 35
      Fat (g): 4.0
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.0
      Cholesterol (mg): 0
      Sodium (mg): 620
      Carbohydrates (g): 34
      Fiber (g): 5
      Protein (g): 6

Preparation

  • 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 minutes. Remove from the heat and let the pan stand, covered, for another 5 minutes.
  • While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
  • Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water 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 to 7 minutes. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes. Serve immediately.

Reviews

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Reviews

  • RWillock | 07/21/2017

    My daughter (16) is interested in eating vegan. She cooked this recipe for the family tonight using brown and wild rice and not adding the jalapenos. This was a huge success even for her carnivore father.

  • brad.rust | 07/06/2017

    Cooking for 6 and using this as the main (and only) course, I:

    -used brown rice
    -upped the rice to 1.5 cups
    -kept the beans the same (another half can would have worked as well and I kinda wish I had done that)
    -2 jalapenos
    -chipotle chile powder instead of regular
    -used 2.75 tsp salt. Next time I'll scale that back to 2 tsp
    -added one green bell pepper. Red would also be good
    -used dried oregano (all I had on hand)
    -generous with the cilantro and put in right after the black beans
    -squeezed half a lime over the whole thing right before serving
    -garnished with a bit of sour cream on the side
    -I used El Yucateco xxxhot sauce to liven mine a bit. It pairs very well

    Everyone in the house is fairly tolerant of the spice. My nine-year-old wasn't sweating but did complain that next time she would like it just a touch less spicy. That said, she had two helpings.

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