When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that’s ideal for saucy rice dishes like this one.
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Mexican Tomato Rice & Beans
2015-01-16 20:46:02
When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that's ideal for saucy rice dishes like this one.
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Nutrition Facts
Serving Size
718g
Amount Per Serving
Calories 1445
Calories from Fat 275
% Daily Value *
Total Fat 31g
48%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 4944mg
206%
Total Carbohydrates 252g
84%
Dietary Fiber 38g
151%
Sugars 5g
Protein 43g
Vitamin A
35%
Vitamin C
58%
Calcium
53%
Iron
99%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1 cup uncooked medium-grain white rice
- 1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”)
- 2 Tbs. extra-virgin olive oil
- 6 medium cloves garlic, finely chopped
- 1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
- 1 15-oz. can black beans, drained and rinsed
- 2 tsp. kosher or fine sea salt
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1/4 cup finely chopped fresh oregano leaves and tender stems
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
What you do
- In a 1-quart saucepan, combine the rice with 2 cups cold water.
- Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min.
- Remove from the heat and let the pan stand, covered, for another 5 min.
- While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes.
- Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
- Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 min.
- Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil.
- Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 min.
- Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.
Adapted from Fine Cooking
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/