Mexican Tomato Rice & Beans

Serves six to eight.

Yields 6 cups.

To learn more, read:
To Each Rice, Its Own Cooking Method
by Raghavan Iyer
from Fine Cooking
Issue 71
Last Edit Date: 6/10/2011 10:55:48 AM

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.

more about:

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

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 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 min. 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 min. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.

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

Photo: Scott Phillips

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by anomy, 2/24/2013This recipe would make a great side for any kind of Mexican casserole or whatever. Since hearing that rice is filled with arsenic, I've been cooking with lots more water, and just draining off the excess when the rice is done. That method works great with this recipe!

by capsaiCyn, 8/7/2012I really liked this, but my husband was only so-so on it. I'll probably make it again for myself for lunches, since with brown rice it's a pretty healthy meal. Also, I don't think I'd let the liquid cook down quite so much - I like a soupier rice.

by lcotton, 7/12/2011This is better than 5 stars - we loved it. The only changes we made was adding chopped fresh tomatoes and onions. I didn't have black beans, so used kidney beans. To make it a complete meal, we added some shredded cooked chicken that had been marinated in mexican spices. It's even better the next day (or two or three). We will make this over and over again!!!

by dparker4267, 12/31/2010Lately my "go to" rice recipe. Love the depth of flavor. Good with and without the beans. I like to add more liquid than it calls for so that it will be extra moist and reheat nicely.

by SharingGood, 6/12/2010Fabulous rice! I used medium brown rice as well and found it had great flavor and texture. Easy and delicious!

by sernst, 7/1/2009I also used brown rice, and this dish is now on my list of favorites. I had to use regular diced tomatoes, as the store didn't have petite cut ones, but it was fine. Definitely use the full amounts of fresh cilantro & oregano. Served with some yogurt and sliced avocado, this is a tasty, complete meal.

by skc921, 1/17/2009My favorite Rice and Beans recipe. It's also great with brown rice