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–+ servings

Rice and Beans

Author: Louisa Clements
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A simple side dish perfect for Mexican night.
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Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 -6

Ingredients

  • 1 tablespoon olive oil
  • 1 cup uncooked long grain white rice
  • 2 garlic cloves, finely chopped
  • 1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon dried oregano
  • 1 ½ cups cold water
  • ½ cup crushed tomatoes
  • 1 19 ounce can black beans, drained and rinsed

Instructions

  • In a saucepan, heat olive oil over medium heat.
  • Add rice, stirring to coat in oil. Toast rice for 1-2 minutes.
  • Add the garlic and jalapeno, stirring to combine with rice. Cook until fragrant - about a minute.
  • Stir in spices and oregano.
  • Add water, tomatoes and black beans. Bring to a boil, cover and turn off heat.
  • Steam for 20 minutes or until liquid has been absorbed and rice is cooked.
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