Mexican Beans + Rice

I love mexican food, and Dan and I make tacos quite often. The only problem is, Dan and I both use different fillings! He uses fake chicken (like Gardein) or taco meat, and I use beans. So tonight I wanted to try something new (since I’m the only one who eats it anyway!) I found this recipe on The Galley Gourmet blog and it looked scrumptious. So many of my favorite things rolled into one! Dan even said he will try it when he gets home, so fingers crossed! The dish came out perfect…can be a filling for burritos or a naked burrito bowl or a side dish.

Beans, Rice + vintage pyrex

Mexican Rice with Tomatoes and Beans
makes a little more than 6 cups
1 cup medium grain white rice
1 1/2 cups cold water
1-14 1/2 ounce can “petite cut” diced tomatoes
2 Tablespoons vegetable oil
1 medium white onion, finely diced (I used a food processor for the onion, jalapeno & garlic)
6 medium garlic clove, minced
1 poblano pepper, finely diced – I omitted
1 medium jalapeño, seeded and finely diced
1-15 ounce can black beans, drained and rinsed
1/4-1/2 cup water, chicken broth or vegetable stock (Use vegetable stock to keep recipe vegetarian)
2 teaspoons kosher salt
2 teaspoons ground cumin – I omitted, did not have
1 teaspoon chili powder
1 teaspoon dried Mexican oregano – I omitted
1/4 finely chopped cilantro – I omitted
In a small saucepan, prepare rice according to the directions on the bag.  Uncover and fluff the rice with a fork.  Set aside.
While the rice cooks, set a fine sieve over a small bowl and drain the can of tomatoes.  Pour the tomato juice into a liquid measuring cup and add enough of the water or stock to equal 1 cup.
Heat the oil in large skillet over medium-high heat.  Add the onion and poblano and sauté until soft, 5-7 minutes.  Add the garlic and jalapeño and cook or another 2-3 minutes.  Add the black beans, salt, cumin, oregano and chili powder, and stir a few times to combine.  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 most of the liquid, 5-7 minutes.  Add the tomatoes, cilantro and cooked rice and cook until the rice is warm, 1-2 minutes.  Enjoy!!

Source: The Galley Gourmet

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