MEXICAN TOMATO RICE AND BEANS #EASYRECIPES #BEANS
Dustin is in Colorado meeting with two additional dental specialists and missed her huge day. So we're sparing a large portion of the celebrating during the current end of the week. However, I served her pizza-which I made–trailed by solidified custard-which I purchased for supper today around evening time and mid-feast she pronounced, "pizza and dessert are my top picks!". Also, she mentioned I re-sing her the birthday melody around multiple times before bed. So a birthday achievement, I'd state.
Since it's nearly Cinco de Mayo and we sure love Mexican nourishment around here, we're having a holiday for her on Saturday. Each gathering I plan rotates around the nourishment. Designs, games, and so forth are each of the a bit of hindsight. So I've been taking a shot at her gathering menu for quite a while and tried a couple of new dishes that didn't make the menu, however are unquestionably worth rehashing. This is one of them. It's conventional Mexican/Spanish rice kicked up a score. The rice is cooked previously and after that stewed for a brief span with tomatoes, garlic, dark beans, cumin, and bean stew powder and completed with new herbs. You can include a jalapeno and made it as zesty as you wish. This Mexican rice is dynamic and new. Serve it with enchiladas or stuff it in a burrito or top it with barbecued chicken or fish and eat up a bowlful.
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 (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
DIRECTIONS:
- 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.
- 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.
- 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. 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. 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. Serve immediately.
For more detail :http://bit.ly/2YFhT9B
