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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.


  • 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


  • 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.


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Reviews (31 reviews)

  • fredfl | 05/13/2019

    Great recipe, first time I made it, I skimped on the spices. Big mistake - follow recipe. BTW, used fire roasted diced tomato and white basmati rice.

  • dh0257 | 02/22/2019

    This is always a hit. My family loves it! No changes made to the recipe.

  • butta211 | 02/06/2019

    This was delicious! I followed others advice and went with brown rice since thats what I had and it was outstanding. Fresh oregano was a little over powering so I might do dried next time or leave it out. I love the squeezed lime idea at the end. Will try that next time! Finally the perfect mexican rice recipe. Thanks FC!

  • veggiesFTW | 08/29/2018

    I made this recipe ~almost~ as written. I didn't have a can of diced tomatoes, but had a ripe and juicy tomato from my farmers' market, diced that and drained the juice into a bowl which I then added some water to and added to the the rest instead. I also only had brown Jasmine rice from TJ's, which I was concerned wouldn't be the same, but based on how this turned out I couldn't imagine it being better. Flavorful and delicious (and healthy), just enough spice, and filling. Plus it smells AMAZING - I'm definitely going to experiment more with jalepenos now.

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