Mexican Tomato Rice and Beans

Ingredients

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

   In a one quart saucepan, combine rice with water.

2. 2

   Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.

3. 3

   Remove from heat and let the pan stand, covered, for 5 minutes.

4. 4

   While the rice stands, drain the tomatoes, reserving the juice.

5. 5

   Add enough water to the juice to equal one cup of liquid.

6. 6

   Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.

7. 7

   Cook until the garlic is browned and the jalapeno is fragrant (one minute).

8. 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. 9

   Stir in the tomato juice mixture and bring to a boil.

10. 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. 11

    Add the tomatoes, oregano, cilantro, and cooked rice.

12. 12

    Cook, stirring occasionally, until the rice is warmed (1-2 minutes).