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  • Writer's pictureCrystal Munegatto

Mexi Tomato & Rice Recipe

This Mexican rice is vibrant and fresh, everything I look for in a dish. It’s traditional Mexican/Spanish rice kicked up a notch. The rice is cooked beforehand and then simmered for a short time with tomatoes, garlic, black beans, cumin, and chili powder and finished with fresh herbs. You can add a jalapeno and made it as spicy as you wish.

// Ingredients:

  • 1 cup uncooked medium grain white or brown rice

  • 14.5 oz can diced tomatoes

  • 2 Tbsp. extra virgin olive oil

  • 6 cloves garlic, minced

  • 1 medium jalapeno, ribs and seeds removed (or not if you like it extra spicy) and minced

  • 15 oz. can black beans, drained and rinsed

  • 1 1/2 tsp. kosher salt

  • 2 tsp. ground cumin

  • 1 tsp. chili powder

  • 1/4 cup fresh oregano, chopped (or 1 tsp. dried)

  • 1/4 cup fresh cilantro, chopped

// Directions:

  1. In a medium saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min (if you are using brown rice increase the cooking time according to the package directions). Remove from the heat and let the pan stand, covered, for another 5 min.

  2. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.

  3. Heat a large skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute.

  4. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil.

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

  6. Serve immediately.

Enjoy my people!

Recipe Source: A Hint of Honey

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