Ingredients
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1 cup uncooked medium grain white rice
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2 cups cold water
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1 (14 1/2 ounce) can diced tomatoes (Petite-cut)
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water (as needed)
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2 tablespoons olive oil
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6 garlic cloves, finely chopped
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1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it)
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1 (15 ounce) can black beans, drained and rinsed
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2 teaspoons kosher salt (or to taste, I used about 1/2 of this) or 2 teaspoons sea salt (or to taste, I used about 1/2 of this)
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1/4 cup fresh oregano, finely chopped
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1/4 cup fresh cilantro, finely chopped
Instructions
- In a one quart saucepan, combine rice with water.
- Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
- Remove from heat and let the pan stand, covered, for 5 minutes.
- While the rice stands, drain the tomatoes, reserving the juice.
- Add enough water to the juice to equal one cup of liquid.
- Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
- Cook until the garlic is browned and the jalapeno is fragrant (one minute).
- Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
- Stir in the tomato juice mixture and bring to a boil.
- Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
- Add the tomatoes, oregano, cilantro, and cooked rice.
- Cook, stirring occasionally, until the rice is warmed (1-2 minutes).