• Prep Time:
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  • Serves: 6-8 servings

Mexican Black Beans and Brown Rice

  • Recipe Submitted by on

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


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.

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