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 gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 minutes. Add the tomatoes, oregano, cilantro and cooked rice. Stir occasionally until rice is warm, 1-2 minutes. 

Serve with soft tacos or salad

Guacamole

Tortilla chips

 

Nice additions during cooking:

Cooked frozen corn

Toasted cubed tofu