Mexican Rice & Beans
Mexican Rice and Black Beans
This tasty Rice and Black Beans dish can be thrown on a tortilla, on a bed of salad greens, or into a bowl. Loaded with mexican flavor and nutritious beans and spices.
- 3 cups brown rice
- 1 can tomato paste salt-free
- 2 can black beans salt-free
- 1 can diced tomato & green chilies salt-free
- 2 tsp mexican oregano *note 1
- 1 tbsp turmeric powder
- 2 tsp adobo powder
- 1 tsp cumin powder *note 2
Cook rice according to package instructions. Instant rice is faster, but contains fewer of the nutrients than long-grain brown rice.
While the rice is cooking, drain and rinse the black beans and tomato & chilies.
Add tomato paste to rice, stir to incorporate
Add spices, stir to incorporate
Add black beans, and tomato/chilies to the rice mixture.
Taste that shit. Add more mexican oregano if it isn't spicy enough for you.
*1. Mexican Oregano is spicier than the oregano that is typically used in Italian foods. Two tsp is not going to be very strong; add more depending on preference.
*2. Some people LOVE cumin. I appreciate it, but a little bit goes a long way. As with everything, season to your tastes.