Mexican Tomato Rice and Beans

Mexican Tomato Rice and Beans

Ingredients:

• 1 cup uncooked instant brown rice
• 1 (15 oz.) can diced tomatoes
• 2 tsp. olive or canola oil
• 3 cloves garlic, chopped
• ½ jalapeño, seeded and chopped (optional)
• 1 (15 oz.) can black beans, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon oregano
• ¼ cup chopped fresh cilantro

Directions:

1. Cook rice as directed on package. Set aside.
2. Drain juice from tomatoes into measuring cup, add water to equal 1 cup. Set aside.
3. Heat oil in a large skillet and add garlic and jalapeno (if using), and cook for 1 minute stirring constantly.
4. Add beans, cumin, chili powder, oregano, salt and tomato juice mix and bring to a boil.
5. Reduce heat and simmer for 5-7 minutes until most of the liquid is absorbed.
6. Add the rice, tomatoes and cilantro and stir until warm throughout.