Bistro Black Beans & Rice

READY IN: 25mins




  • Thoroughly combine tomatoes, olive oil, onion, basil, pepper, and 1 - 2 T salt. Set aside for flavors to meld. Stir occasionally. (Note: The tomato mixture should be quite salty - it will meld down with the beans and unsalted rice and be just perfect!)
  • Place beans and juice in a pan. Bring to a boil, reduce heat to low-medium and cover. Stir occasionally to prevent sticking.
  • Combine rice, water, dried onion. Bring to a boil, reduce heat, cover and simmer 20 minutes.
  • Remove 1 cup of the beans and smash with a fork. Stir into pot of beans to thicken remaining beans.
  • Heat dry skillet and flip corn tortillas to warm and soft.(cast iron skillet works best). Roll warm tortillas and place in a basket with towel or a tortilla server to keep them warm and moist.
  • Dish rice into individual bowls. Top with a healthy serving of beans and as much of the tomato salsa as you like. Do not pre-mix before serving. Serve with tortillas. Scoop the rice and beans into/onto the tortilla and enjoy.
  • Leftovers make a GREAT next day lunch!