Food for the Vegan in You

Mexican Tomato Rice & Beans

from: Fine Cooking Magazine
serves 6
time: 30 minutes

Two of my favorite people came over for dinner in my new apartment last week, and it is always an adventure to find something to make. As one of the two feels that all meat eaters are going to rot in hell (he told me that last night), I settled on the following recipe paired with portabello and red pepper tacos. It turned out quite scruptious, and we saved an animal that night. I'm doing my part (once every other week?) to liberate our furry friends from the bondage of commercial farming.

Rice

• 1 cup uncooked medium grain white rice (Jasmine)
• 1 can (15 oz) diced tomatoes
• 2 Tbsp olive oil
• 3 cloves garlic chopped
• 1 jalapeno chopped (leave out the seeds, unless you like spicy)
• 1 can black beans rinsed
• 2 tsp salt
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 cup fresh cilantro chopped

In a covered saucepan or rice cooker, simmer rice with 2 cups water for 20 minutes, then remove from heat. While rice cooks, drain tomatoes straining the liquid into a 1 cup measure. Add enough water to the tomato juice to equal 1 cup. Saute garlic and jalapeno in skillet with olive oil for 1 minute. Add black beans, salt, cumin, chili powder, oregano- stir and cook for 1 minute to incorporate spices. Add tomato juice and bring to a boil, cooking for 5-7 minutes until liquid reduces by half. Add tomatoes, cilantro and rice. Cook until warm (1-2 minutes).

Mike: "Bitchin! Love this rice and bean combo. Great flavors from all of the spices and the beans provide a wonderful texture. A 9 on the scale." Katie: "I'm not a big fan of rice dishes, but love this one! Fresh cilantro freshens up the flavors. Pairs well with a lovely Syrah Rose." Nicole: "Alittle dry (Katie and Mike say no), but I would just not boil off as much tomato juice next time. Otherwise, good flavor and very filling."