Mexican Tomato Rice

Recipe by: Robert W. Surles | from Chef Bobo's Good Food Cookbook

Cookstr

Course: Main Course, Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

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

INGREDIENTS

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

Directions

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.

NUTRITIONAL INFORMATION

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