Mexican Tomato Rice and Beans
We were having friends over for dinner, and I needed to find a side dish to serve with my green chili chicken and a Mexican wedge salad. I found an easy Mexican tomato rice and beans recipe in one of my favorite cookbooks, “Fine Cooking Annual 1”. This recipe was easy to prepare, had little clean-up, and tasted fantastic! I used the leftover Mexican tomato rice and beans in some stuffed peppers and a tasty quesadilla.
Mexican Tomato Rice and Beans
Ingredients:
- 1 cup white rice
- 2 cups of water (or chicken broth)
- 1 (15-oz) can of diced tomatoes
- 2 tsp olive oil
- 5-6Â cloves of garlic, minced
- 1Â 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 a 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. Chop up the tomatoes finely.
Add enough water to the tomato juice to equal 1 cup.
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 most 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.
Ingredients
- 1 cup white rice
- 2 cups of water (or chicken broth)
- 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 a 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.
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!
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!!
I really loved this. It’s simple, healthy, and flavorful. It will be part of my regular dinner rotation now. Thank you for the wonderful recipe!
Nice way to get a complete protein meal using veggies! Beans and Rice work well!
I loved the mexican rice.
Melina,
Thanks for taking the time to let me know. I’m so glad you liked it.
-Pam
This recipe is amazing. I have gotten so many compliments on it and is a family favorite! Thank you!
Jeanette,
I’m so glad you love this recipe! Thank you for taking the time to let me know.
-Pam
what a good cooking webiste it is
Good post thanks for sharing in information
I’m looking for a make ahead recipe and warm up for company the next day
Your recipe looks delicious
Do u think it would be good overnight and warmed ????
White type of white rice?
Mary,
I used a long grain rice. I hope this helps.
-Pam
Excellent recipe for Mexican Rice and Beans! Included in this months’ Senior Stockbox was a bag of rice and canned diced tomatoes and canned black beans! For the price of a jalapeño and bunch of cilantro, I have something delicious to use as a side to my meals or use to make burritos or nachos.
Thank you for this perfect recipe.
P.S. the white rice can easily be made in a rice cooker instead of on the stovetop!
Karen,
I’m so glad you enjoyed this recipe! Thanks for taking the time to let me know.
-Pam