Mexican Tomato Rice and Beans

Recipe by Vino Girl
READY IN: 55mins




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