Mexican Tomato Rice and Beans

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)

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  cup  uncooked medium grain white rice
• 2  cups cold water
• 1 (14 1/2ounce) 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

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).