Mexican Tomato Rice And Beans


This Mexican rice is vibrant and fresh. Serve it with enchiladas or stuff it in a burrito or top it with grilled chicken or fish and devour a bowlful.


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 (optional)
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


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