Mexican Tomato Rice & Beans
- 1 cup brown rice (Lundberg)
- 2 cups cold water
- One 14.5 ounce can diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 6 medium cloves garlic, finely chopped
- 1 medium jalapeno, seeded and finely chopped
- One 15-ounce can black beans, drained and rinsed
- 2 teaspoons kosher or fine sea salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/4 cup finely chopped fresh oregano leaves
- 1/4 cup finely chopped fresh cilantro leaves
In a 1-quart saucepan, combine the rice and water and cook according to directions. Remove from the heat let stand, covered, for another 5 minutes.
While the rice steams, drain the tomatoes and save the juices.
Pour the tomato juices into a 1-cup liquid measure. Add enough water to equal one cup.
Heat a 10 to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeno until the garlic browns and the jalapeno smells pungent, about 1 minute. Add the black beans, salt, cumin, and chili powder, stir two to three times to blend 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 minutes. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes.