Mexican Rice with Tomatoes and Beans
makes a little more than 6 cups
1 cup medium grain white rice
1 1/2 cups cold water
1 14 1/2 oz can "petite cut" diced tomatoes
2 Tablespoons canola oil
1 medium white onion, finely diced
6 medium garlic clove, minced
1 poblano pepper, finely diced
1 medium jalapeño, seeded and finely diced
1 15 oz can black beans, drained and rinsed
1/4-1/2 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
1/4 finely chopped cilantro
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.
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.
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!
Printed from thegalleygourmet.net
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