Tomato Rice and Beans

Category, CuisineCooking MethodDietary Preference, , ,
Yields4 Servings


 1 14.5-oz can diced tomatoes, juices reserved
 1 tsp garlic powder
 1 tsp chili powder
 ½ tsp salt
 1 cup brown rice, uncooked
 1 tbsp cooking oil
 1 small onion, chopped
 1 tsp garlic, minced
 1 15-oz. can black beans, drained and rinsed

1. Drain liquid from tomatoes into a measuring cup. Add enough water to make two total cups of liquid.
2. In a small pot over medium-high heat, stir together tomato juice and water, garlic powder, chili powder, salt, and rice. Bring to a boil.
3. Reduce heat to low. Cover and cook for 40-45 minutes.
4. Remove from heat and let sit, covered, for another 10 minutes, or until rice has absorbed most of the liquid.
5. While rice cooks, heat oil in a large skillet over medium heat. Add onion and cook for 5-6 minutes, stirring occasionally.
6. Add garlic and stir for another minute.
7. Reduce heat to low. Stir in black beans and tomatoes.
8. When rice is done, add it to the skillet and stir to combine.
9. Serve warm with fresh cilantro and lime wedges, if desired.

Adapted from: