Unable to decide between rice or beans? Put them both in one dish. That was what I did one night when I was torn between the two. My husband prefers beans and I prefer rice… so this Beans & Rice with Tomatoes is a perfect comprise!
I made this rice to go along with some chicken breasts that I was cooking and this rice totally stole the show. It is simple to make and very flavorful. Feel free to add any other vegetables that you’d like! Or even add a protein to it like some diced, cooked chicken and make it a main dish!
Let me show you how to make this Rice & Beans with Tomatoes 👇🏻
Grab a high-walled skillet or pot and add 1 tbsp of olive oil and heat it over medium-high heat. Add the chopped onion and jalapeño and cook until soft, about 3 minutes.
Add 1 cup of rinsed rice to the skillet. Toast the rice, stirring often, until the rice is lightly toasted, about 2-3 minutes.
Add the 5 minced garlic cloves and cook until fragrant, about 30 seconds to 1 minute. Now add 2 cups of low-sodium chicken broth, 2 tsp of ground cumin, 2 tsp of chili powder, 1 tsp of salt, and 1/2 tsp of black pepper.
Stir it all together and bring it to a boil. Then lower the heat to low and cover with a lid. Let it simmer for 10 minutes.
After 10 minutes has passed, add the 15 oz of drained, rinsed black beans along with the 14.5 oz can of tomatoes with green chiles (un-drained) and give it all a stir.
Place the lid back on the skillet and cook until all of the broth has been absorbed and the rice has finished cooking, about 10 minutes. Remove the lid and let the rice continue to cook for a few minutes and crisp up a little.
Add 1/4 cup of chopped fresh cilantro and stir. Taste the rice to see if it needs any extra seasoning and add salt or pepper, if necessary.
Look at all of the flavor of that rice 👆🏻
Eat it while it’s hot, that’s when it’s at it’s best.
Enjoy!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Rice & Beans with Tomatoes
Ingredients
- 1 Tbsp Olive Oil
- 1 Cup Onion, finely chopped
- 1 Jalapeno, seeded and finely minced **you can leave in seeds for extra heat**
- 1 Cup White (or brown) Rice, rinsed
- 5 Garlic Cloves, finely minced
- 2 Cups Low-Sodium Chicken Broth
- 2 Tsp Ground Cumin
- 2 Tsp Chili Powder
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 15 Oz Canned Black Beans, drained and rinsed
- 14.5 Oz Canned Diced Tomatoes with Green Chiles
- 1/4 Cup Fresh Cilantro, chopped
Instructions
- In a large high-walled skillet, heat olive oil over medium-high heat. Add the chopped onion and jalapeño and cook until soft, about 3 minutes.
- Add the rinsed rice to the skillet and cook, stirring often, until the rice is very lightly toasted, about 2-3 minutes. Then add garlic and cook until fragrant, about 1 minute.
- Add the chicken broth, chili pepper, ground cumin, salt, and pepper. Stir and then bring to a boil. Once brought to a boil, lower heat to low and place a lid on your skillet and let simmer for 10 minutes.
- After 10 minutes has passed, add the tomatoes with chiles and the rinsed black beans. Stir, place the lid back on, and cook until the rice is soft and has absorbed all of the broth, about another 10 minutes.
- When the rice is soft, remove the lid and let the rice cook for a few minutes to firm up a little. Stir in the chopped cilantro and taste for seasoning, adding more salt or pepper if necessary. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.