Mexican Rice with Tomatoes and Beans

With three children and after school activities, there is one night a week where we don’t sit down together as a whole family. So, I need a meal that one can eat before practice and the rest of us can eat later without the food getting cold.

This recipe solves that problem for me. It is delicious all by itself, warm or at room temperature. It is also a nice side to grilled meats, but the way we enjoy it on our busy weeknights is rolled in a flour tortilla with sour cream, cheese and toasted in a non stick skillet for a yummy burrito. I even make a couple extra for school lunches. Any leftovers makes a nice lunch for me the next day. Serve with a simple salad, some sliced avocado, a good habanero hot sauce then dig in!

You will find me saying this a lot, but please feel free to make this recipe your own. If you don’t like cilantro (I heard some people thinks it taste like soap) omit it. If you like it spicy then add more jalapeños. I had poblano peppers in the garden so I added them to mine. Use water or vegetable stock to keep it vegetarian. Just make it for you, make it your own.

Mexican Rice with Tomatoes and Beans

By Nicole Prep: 10 minsCook: 40 minsTotal: 50 mins Servings: 6 A festive side dish or a tasty filling for burritos!

Equipment

• Fine-mesh strainer

Ingredients 

• 1 cup medium grain white rice
• 1 ½ cups cold water
• 1 (14.5) ounce can petite diced tomatoes
• 2 tablespoons Safflower oil or other neutral oil
• 1 medium white onion, finely diced
• 6 medium garlic cloves, minced
• 1 poblano pepper, finely diced
• 1 medium jalapeño, seeded and finely diced
• 1 (15 ounce) can black beans, drained and rinsed
• ¼-½ cup water, chicken broth or vegetable stock
• 2 teaspoons kosher salt, reduce to 1 tsp if using stock
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried Mexican oregano
• ¼ finely chopped cilantro

Instructions 

1. In a small saucepan, combine the rice with cold water. Bring to a boil over medium-high heat. Reduce the heat to low, cover and cook for 20 minutes. Remove the pot from the heat and let the rice stand for 10 minutes without removing the lid. Uncover and fluff the rice with a fork. Set aside.
2. While the rice cooks, set a fine sieve over a small bowl and drain the can of tomatoes. Pour the tomato juice into a liquid measuring cup and add enough of the water or stock to equal 1 cup.
3. Heat the oil in large skillet over medium-high heat. Add the onion and poblano and sauté until soft, 5-7 minutes. Add the garlic and jalapeño and cook or another 2-3 minutes. Add the black beans, salt, cumin, oregano and chili powder, and stir a few times to combine. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb most of the liquid, 5-7 minutes. Add the tomatoes, cilantro and cooked rice and cook until the rice is warm, 1-2 minutes. Serve immediately, at room temperature or roll it up in a tortilla. Enjoy!

Nutrition

Calories: 175kcal, Carbohydrates: 29g, Protein: 3g, Fat: 5g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Sodium: 787mg, Potassium: 139mg, Fiber: 2g, Sugar: 1g, Vitamin A: 218IU, Vitamin C: 21mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.