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Mexican Tomato Rice Recipe

Course: Main Course, Side Dish
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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 Mexican Tomato Rice

Photo by: Joseph DeLeo

Rice and beans at its best: cumin-scented, cilantro-spiked, colorful, healthful, quick, vegetarian, and only one pot to wash! Sprinkle with white cheddar or Monterey lack while it bakes if you want a richer dish.

Yield: Makes 4 servings

  • 1 28-ounce can plum tomatoes, undrained
  • 1 bay leaf
  • Salt
  • Black pepper
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 fresh jalapeno chile peppers, seeded and finely chopped
  • 1 red bell pepper, finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1½ cups jasmine rice
  • 1½ cups canned organic red kidney or black beans, drained and rinsed
  • 2 tablespoon chopped fresh cilantro


1. Preheat oven to 350°F.

2. Place the undrained tomatoes in a blender container. Blend until smooth. Transfer to a saucepan, adding enough water to blended mixture to equal 3 cups. Add bay leaf to saucepan. Season to taste with salt and pepper. Bring to a boil.

3. Heat oil in an ovenproof 2-quart saucepan until hot. Add onion, chile peppers, bell pepper, garlic, turmeric, and cumin. Cook and stir until the liquid has evaporated. Add rice, scraping the bottom with a large spatula to prevent burning. Add the tomato liquid and beans. Bring to a boil. Remove from heat.

4. Transfer saucepan to oven. Bake, covered, until rice is done, about 20 minutes. Remove bay leaf. Stir in cilantro.

© 2004 Meredith Corporation

Nutrition Facts per serving: 323 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 446 mg sodium, 55 g carbo., 10 g fiber, 11 g pro.

Daily Values: 59% vit. A, 137% vit. C, 12% calcium, 22% iron


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