Mexican Tomato Rice and Beans
Ingredients
1 cup uncooked instant brown rice
1 (15 ounce) can diced tomatoes, no salt added
2 tsp. olive or canola oil
3 cloves garlic, chopped
½ jalapeño, seeded and chopped (optional)
1 (15 ounce) can low-sodium black beans, drained and rinsed
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
½ tsp. oregano
¼ cup chopped
fresh cilantro
Directions
1. Cook rice as directed on package. Set aside.
2. Drain juice from tomatoes into measuring cup and add water to equal 1 cup. Set aside.
3. Heat oil in a large skillet and add garlic and jalapeño (if using), and cook for 1 minute, stirring constantly.
4. Add beans, cumin, chili powder, oregano, salt, and tomato juice mix and bring to a boil.
5. Reduce heat and simmer for 5 to 7 minutes until most of the liquid is absorbed.
6. Add the rice, tomatoes, and cilantro, and stir until warm throughout.
150 calories, 2 g fat (0 g saturated fat), 0 mg cholesterol, 310 mg sodium, 1 g fiber, 6 g protein, 29 g carbohydrates, 22 mg potassium
Source: Adapted from U.S. Department of Agriculture, Supplemental Nutrition Assistance Program. USDA does not endorse any products, services, or organizations. Provided by Blue Cross & Blue Shield of Rhode Island. For more healthy recipes from the University of Rhode Island’s SNAP-Ed Program, please go to https://uri.edu/SnapEd