I am addicted to this recipe. To me it’s the perfect dinner. Rice, which is my all-time favourite staple ingredient, mixed with black beans and cooked in a rich tomato, cumin and chilli powder sauce with a touch of heat from the seeded jalapenos. Not only does it taste delicious, but it cooks up super fast. Serve this as a main with a tasty salad or as a side on taco night.
Mexican Rice and Beans
- 1 cup long grain white rice
- 1 ¾ cups water
- ¼ teaspoon salt
- 1-2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 2 jalapenos halved, seeded and minced
- 4 roma tomatoes diced
- 1 tablespoon tomato paste
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 15- oz. can black beans drained and rinsed
- 1 lime juiced
- ¼ cup cilantro minced
- In a small pot, bring water, rice and salt to a boil over high heat. As soon as it boils, reduce the heat to low, cover and set a timer for 12 minutes. Set aside.
- While the rice cooks, heat a large frying pan over medium heat. Add oil, garlic and jalapenos, cook until jalapenos have slightly softened, about 2 minutes.
- Add tomatoes, tomato paste, cumin, chili powder, and salt. Cook and stir until all the liquid has been cooked out of the tomatoes and it has turned it into a thick sauce, about 10 minutes.
- Add the cooked rice, black beans, lime juice and cilantro. Gently stir until everything is combined. Season to taste with salt.
- You can swap out white rice from brown rice for more whole grains. Just follow the instructions on the bag for cooking 1 cup of rice. It will take a bit longer to cook.
- If you like things spicy you don’t need to seed the jalapenos
- Any cooked bean will work in this recipe, especially pinto beans or kidney beans.