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
Mexican Tomato Rice and Beans
Ingredients
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.
Nutritional info
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
Notes
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