Author Pam - For the Love of Cooking / Fine Cooking Annual 1
Equipment
Large saucepan
Fine Sieve
Large skillet
Ingredients
1cupwhite rice
2cupsof water
1(15 oz)can of diced tomatoes
2tspolive oil
5-6cloves of garlic, minced
1jalapeno, seeded & minced
1(15 oz)can of black beans, drained & rinsed
2tspcumin
1tspchili powder
½tsporegano
Sea salt and freshly cracked pepper, to taste
¼cupfresh 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.