Recipe for Mexican Tomato Rice and Beans


  • 1 cup uncooked medium grain white rice
  • 2 cups cold water
  • 1 (14 1/2 ounce) can diced tomatoes (Petite-cut)
  • Water (as needed)
  • 2 tablespoons olive oil
  • 6 garlic cloves, finely chopped
  • 1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 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)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 cup fresh oregano, finely chopped
  • 1/4 cup fresh cilantro, finely chopped

Cooking Directions

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).

Mexican Tomato Rice and Beans Photos

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