STREAMING NOW: Simply Nigella

Mexican Tomato Rice and Beans

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a good Tex-Mex side dish (or even a main dish) that isn't very spicy, but IS very garlicky. We had this with Cilantro Lime Fish. I didn't have quite enough of the fresh herbs so I mixed dried with fresh. From Fine Cooking (April/May 2005)”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a one quart saucepan, combine rice with water.
  2. Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
  3. Remove from heat and let the pan stand, covered, for 5 minutes.
  4. While the rice stands, drain the tomatoes, reserving the juice.
  5. Add enough water to the juice to equal one cup of liquid.
  6. Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
  7. Cook until the garlic is browned and the jalapeno is fragrant (one minute).
  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. Stir in the tomato juice mixture and bring to a boil.
  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. Add the tomatoes, oregano, cilantro, and cooked rice.
  12. Cook, stirring occasionally, until the rice is warmed (1-2 minutes).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: