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Ingredients
- 1 C Calrose Rice
- 1 14.5 oz Can Fire-Roasted Tomatoes (canned) Drained and the juice reserved
- 2 Tb Olive Oil
- 6 Garlic Cloves minced
- 1 Jalapeno seeded, ribbed and finely chopped
- 1 15 oz Can Black Beans drained and rinced
- 2 tsp Kosher Salt
- 2 tsp Cumin
- 1 tsp Chili Powder
- .25 C Fresh Oregano finely chopped, Leaves and the tender stems
- .25 C Cilantro finely chopped, Leaves and the tender stems
Ingredients
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Instructions
- Place the rice and 2 Cups of water in a saucepan. Heat to a boil on high then cover and lower the heat to medium-low. Cook for 20 minutes
- At the end of the cooking time remove from the heat but keep covered for another 5 minutes
- While the rice is cooking drain through a fine sieve the fire-roasted Tomatoes reserving the liquid. Add to that reserved liquid enough water to make 1 C.
- Heat a skillet over Medium-High with the Olive Oil. Add the Garlic and the Jalapeno. Stir fry in the oil about 1 minute.
- Add the Black Beans, Salt, Cumin and Chili Powder. Stir well and cook for about 30 seconds
- Pour in the Tomato juice and Water mix. Bring to a boil then adjust the heat to keep it at a gentle boil. Stirring occasionally and continue to cook for another 5-7 minutes
- Add the Tomatoes, Oregano and Cilantro and stir well.
- Now add the Cooked Rice to the skillet OR add the Tomato sauce to the Cooked Rice (whichever pot is bigger. Stir well to combine and serve immediately.
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