Mexican Tomato Rice and Beans

Total Time
55mins
Prep 15 mins
Cook 40 mins

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 Cilantro Lime Fish. I didn't have quite enough of the fresh herbs so I mixed dried with fresh. From Fine Cooking (April/May 2005)

Ingredients Nutrition

Directions

  1. In a one quart saucepan, combine rice with water.
  2. Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
  3. Remove from heat and let the pan stand, covered, for 5 minutes.
  4. While the rice stands, drain the tomatoes, reserving the juice.
  5. Add enough water to the juice to equal one cup of liquid.
  6. Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
  7. Cook until the garlic is browned and the jalapeno is fragrant (one minute).
  8. 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).
  9. Stir in the tomato juice mixture and bring to a boil.
  10. 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).
  11. Add the tomatoes, oregano, cilantro, and cooked rice.
  12. Cook, stirring occasionally, until the rice is warmed (1-2 minutes).
Most Helpful

This was painfully bland when made according to the recipe. I was able to save it by adding some adding some additional ingredients, but I wouldn't want to eat it again.

falafel January 13, 2013

Good recipe, but it was missing something. I added freshly squeezed lime juice from a half of a lime, plus about a 1/4 cup of the juice from canned corn. (Make sure it doesn't say "sodium free" or "in syrup". Just the regular kind.) After these small changes it tasted very good!

Stratoman May 18, 2012