Mexican Rice and Beans
Mexican Rice & Beans Serves 6-8 Ingredients 1 cup uncooked white rice 2 cups chicken or veggie stock 3 tbsp olive oil 1 medium onion, finely chopped 6 medium cloves garlic, finely chopped 1 medium fresh jalapeño, cored and finely chopped 1 15-oz can of black beans, drained and rinsed 1 tsp salt 2 tsp ground cumin 3 tsp chili powder 1 tsp oregano 1 tsp cilantro In a medium pot, combine rice with stock and bring to a boil. Cook according package directions. Place a strainer over a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup measure and add enough water to equal 1 cup. Heat oil in a saucepan over medium-high heat. Stir fry the onions for 3 minutes (or until they look translucent). Add the garlic and stir for 30 seconds. Add the black beans, salt, cumin, and chili powder; stir tow to three times to incorporate the mixture, another 30 seconds. Stir in the tomato juice & water and bring the mixture to a boil. Adjust the heat to maintain a gent...