Side Pannel
Mexican Black Beans and Brown Rice
Mexican Black Beans and Brown Rice
- Recipe Submitted by SoupLover on 05/16/2014
Category: Rice, Black Beans
Ingredients List
- 1 cup uncooked brown rice
- 1 (14.5 ounce) can diced tomatoes with juice
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, finely chopped
- 1 medium fresh jalapeño, cored, seeded and finely chopped
- 1 (14.5 ounce) can black beans, drained and rinsed
- 1 tablespoon plus 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1/4 cup chopped fresh cilantro leaves
Directions
1. Cook the rice: Fill a medium saucepan with water and bring it to a boil over high heat. Add the rice, return to a boil and cook, uncovered, until rice is soft, about 20 to 25 minutes. Drain and rinse.
2. Drain the tomatoes, reserving the juice. Pour the juice into a liquid measure and add enough water to equal 1 cup. Set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the garlic and jalapeño and cook, stirring frequently, until fragrant, about 1 minute.
4. Add the beans, oregano, cumin, chili powder and salt and cook, stirring frequently, for 30 seconds.
5. Stir in the tomato juice/water mixture. Bring to a boil, reduce heat and simmer until the liquid is reduced, 5 to 7 minutes.
6. Add the tomatoes, rice and cilantro and cook, stirring occasionally, until heated through, 1 to 2 minutes.
2. Drain the tomatoes, reserving the juice. Pour the juice into a liquid measure and add enough water to equal 1 cup. Set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the garlic and jalapeño and cook, stirring frequently, until fragrant, about 1 minute.
4. Add the beans, oregano, cumin, chili powder and salt and cook, stirring frequently, for 30 seconds.
5. Stir in the tomato juice/water mixture. Bring to a boil, reduce heat and simmer until the liquid is reduced, 5 to 7 minutes.
6. Add the tomatoes, rice and cilantro and cook, stirring occasionally, until heated through, 1 to 2 minutes.
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