Ingredients
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1 (28 ounce) can black beans (with juice)
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2 cups white rice
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4 cups water
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1 tablespoon dried onion flakes
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1 (28 ounce) can diced tomatoes (with juice)
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1 -2 tablespoon salt
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1/2 teaspoon black pepper
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3 tablespoons minced garlic cloves
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1 teaspoon dried basil
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1/2 cup olive oil
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1/2 yellow onion, diced small
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salt and pepper
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corn tortilla, grilled
Instructions
- Thoroughly combine tomatoes, olive oil, onion, basil, pepper, and 1 - 2 T salt. Set aside for flavors to meld. Stir occasionally. (Note: The tomato mixture should be quite salty - it will meld down with the beans and unsalted rice and be just perfect!)
- Place beans and juice in a pan. Bring to a boil, reduce heat to low-medium and cover. Stir occasionally to prevent sticking.
- Combine rice, water, dried onion. Bring to a boil, reduce heat, cover and simmer 20 minutes.
- Remove 1 cup of the beans and smash with a fork. Stir into pot of beans to thicken remaining beans.
- Heat dry skillet and flip corn tortillas to warm and soft.(cast iron skillet works best). Roll warm tortillas and place in a basket with towel or a tortilla server to keep them warm and moist.
- Dish rice into individual bowls. Top with a healthy serving of beans and as much of the tomato salsa as you like. Do not pre-mix before serving. Serve with tortillas. Scoop the rice and beans into/onto the tortilla and enjoy.
- Leftovers make a GREAT next day lunch!