Mexican Rice, Tomatoes and Beans

Looking for a nice accompaniment to go along with grilled chicken or fish?  This would be it.  If you don't want to eat white rice, simply use brown.  Don't like to mess with jalapenos?  Then buy a can of Rotelle tomatoes and substitute them for the diced tomatoes and penos. If you want to add some crunch, add in some chopped bell pepper. 

Yields 6 cups

1 cup uncooked medium-grain white rice 
1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”) 
2 Tbs. extra-virgin olive oil 
6 medium cloves garlic, finely chopped 
1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them) 
1 15-oz. can black beans, drained and rinsed 
2 tsp. kosher or fine sea salt 
2 tsp. ground cumin 
1 tsp. chili powder 
1/4 cup finely chopped fresh oregano leaves and tender stems 
1/4 cup finely chopped fresh cilantro leaves and tender stems 

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In a 1-quart 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. 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 10- to 12-inch 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 min. 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 to 7 min. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 200; Fat (g): 4.0; Fat Calories (kcal): 35; Saturated Fat (g): 0.5; Protein (g): 6; Monounsaturated Fat (g): 3.0; Carbohydrates (g): 34; Polyunsaturated Fat (g):0.5; Sodium (mg): 620; Cholesterol (mg): 0; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 71 , pp. 49

May 1, 2005