We were having friends over for dinner and I needed to find a side dish to go along with my Green Chili Chicken. I found an easy Mexican tomato rice and beans recipe in one of my favorite cookbooks “Fine Cooking Annual 1″. This recipe was really easy to prepare, had very little clean-up, and tasted fantastic! We all loved these rice and beans, I can’t believe it took me so long to make this dish.

Mexican Tomato Rice and Beans

Ingredients:

1 cup white rice
2 cups of water
1 (15 oz) can of diced tomatoes
2 tsp olive oil
5-6 cloves of garlic, minced
1 jalapeno, seeded & minced
1 (15 oz) can of black beans, drained & rinsed
2 tsp cumin
1 tsp chili powder
½ tsp oregano
Sea salt and freshly cracked pepper, to taste
¼ cup fresh cilantro, chopped

How to Make Mexican Tomato Rice and Beans

Bring the water to boil in a large saucepan over medium-high heat, add the rice, cover with a lid, and simmer on low for 20 minutes. Remove from heat and let stand, covered, for another 5 minutes.

While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup. Chop the tomatoes very finely.

Heat the olive oil in a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder, oregano, sea salt, and freshly cracked pepper, to taste.

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 much of the liquid, 5-7 minutes. Add the tomatoes, cilantro, and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.

Mexican Tomato Rice and Beans

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Sides

Cuisine: Mexican

Servings:

Author: Pam - For the Love of Cooking / Fine Cooking Annual 1

Equipment

Ingredients

1 cup white rice
2 cups of water
1 (15 oz) can of diced tomatoes
2 tsp olive oil
5-6 cloves of garlic, minced
1 jalapeno, seeded & minced
1 (15 oz) can of black beans, drained & rinsed
2 tsp cumin
1 tsp chili powder
½ tsp oregano
Sea salt and freshly cracked pepper, to taste
¼ cup fresh cilantro, chopped

Instructions

Bring the water to boil in a large saucepan over medium-high heat, add the rice, cover with a lid and simmer on low for 20 minutes.
Remove from heat and let stand, covered, for another 5 minutes.
While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup.
Chop the tomatoes very finely.
Heat the olive oil in a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly.
Add the black beans, cumin, chili powder, oregano, sea salt, and freshly cracked pepper, to taste.
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 much of the liquid, 5-7 minutes.
Add the tomatoes, cilantro, and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.

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23 Comments

made this last night with brown rice…doubled the beans/tomatoes so it will last me all week for work lunches. delicious!

thanks for the recipe 🙂

Put cheese on top and baked it….mmmm delicious!

I loved this rice! All of the flavors blended wonderfully. This was a big hit with my daughter. She came back for seconds! Delicious and a keeper for sure. Thanks for the recipe! 🙂

I love this recipe and have made it several times. I add chicken breast tenderloins to it towards the end (only because my husband has to have meat). We all love it! I also through it on a wrap with some cheese and homemade guacamole and YUMMY!

I love this recipe! I have been obsessed with this rice and have made it every week for the last month!

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Made this tonight. …cooked the rice in chicken broth. Added onion, sauteed shrimp with the garlic and onions. Added cut up avocado at the end….stuffed it all into anaheim peppers topped with cheese then grilled them. YUMMY!!

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