Also from the new cookbook, I made this one night when my partner was at his weekly Toastmasters meeting. I personally found this recipe to feel somewhat incomplete until I added cheese to my bowl. I added mozzerella because I had very few choices in the house, but it worked (more or less).
Ingredients
1 cup uncooked medium-grain white rice (I used Jasmine, actually)
1 14 1/2 oz can diced tomatoes (preferably "petite-cut")
2 Tbs extra-virgin olive oil
6 medium cloves garlic, finely chopped (I threw mine in a mini food processor for this)
1 medium fresh jalapeno, cored and finely chopped (or, if you like spicy food, leave in the ribs and seeds) (I threw this in the food processor with the garlic for ease of prep)
1 15 oz can black beans, rinsed and drained
2 tsp ground cumin
1 tsp chili powder
Kosher or fine sea salt
1/4 cup finely chopped fresh oregano leaves and tender stems
1/4 cup finely chopped fresh cilantro leaves and tender stems
Directions
In a 1-quart saucepan, combine rice and 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce heat to low, and cook 20 minutes. Remove from heat and let stand covered another 5 minutes.
Meanwhile...
Set a fine-mesh sieve in a bowl and drain the can of tomatoes. Pour the tomato juice in a 1-cup liquid measuring cup and add enough water to the juice to equal 1 cup.
Heat a skillet over medium-high heat, pour in oil and stir fry garlic and jalapeno until garlic is brown and jalapeno is pungent. Add the black beans, cumni, chili powder, 2 tsp salt. Stir two or three times to incorporate the mixture and cook the spices (30 seconds). Stir in tomato juice and water mixture and bring to boil. Adjust heat to maintain gentle boil and cook until beans absorb much of the liquid (5-7 minutes).
Add tomatoes, oregano, cilantro, and cooked rice until everything is warm (1-2 minutes). Serve immediately.
I highly suggest the fresh cilantro. If you can find the oregano fresh, use it. Otherwise, I think dry probably will work. I'd say add it halfway through the bean cooking so it has a chance to absorb a bit of liquid.
Ingredients
1 cup uncooked medium-grain white rice (I used Jasmine, actually)
1 14 1/2 oz can diced tomatoes (preferably "petite-cut")
2 Tbs extra-virgin olive oil
6 medium cloves garlic, finely chopped (I threw mine in a mini food processor for this)
1 medium fresh jalapeno, cored and finely chopped (or, if you like spicy food, leave in the ribs and seeds) (I threw this in the food processor with the garlic for ease of prep)
1 15 oz can black beans, rinsed and drained
2 tsp ground cumin
1 tsp chili powder
Kosher or fine sea salt
1/4 cup finely chopped fresh oregano leaves and tender stems
1/4 cup finely chopped fresh cilantro leaves and tender stems
Directions
In a 1-quart saucepan, combine rice and 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce heat to low, and cook 20 minutes. Remove from heat and let stand covered another 5 minutes.
Meanwhile...
Set a fine-mesh sieve in a bowl and drain the can of tomatoes. Pour the tomato juice in a 1-cup liquid measuring cup and add enough water to the juice to equal 1 cup.
Heat a skillet over medium-high heat, pour in oil and stir fry garlic and jalapeno until garlic is brown and jalapeno is pungent. Add the black beans, cumni, chili powder, 2 tsp salt. Stir two or three times to incorporate the mixture and cook the spices (30 seconds). Stir in tomato juice and water mixture and bring to boil. Adjust heat to maintain gentle boil and cook until beans absorb much of the liquid (5-7 minutes).
Add tomatoes, oregano, cilantro, and cooked rice until everything is warm (1-2 minutes). Serve immediately.
I highly suggest the fresh cilantro. If you can find the oregano fresh, use it. Otherwise, I think dry probably will work. I'd say add it halfway through the bean cooking so it has a chance to absorb a bit of liquid.
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