Mexican Tomato Rice Recipe

  • 1 28-ounce can plum tomatoes, undrained
  • 1 bay leaf
  • Salt
  • Black pepper
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 fresh jalapeno chile peppers, seeded and finely chopped
  • 1 red bell pepper, finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1½ cups jasmine rice
  • 1½ cups canned organic red kidney or black beans, drained and rinsed
  • 2 tablespoon chopped fresh cilantro
  1. Preheat oven to 350°F.
  2. Place the undrained tomatoes in a blender container. Blend until smooth. Transfer to a saucepan, adding enough water to blended mixture to equal 3 cups. Add bay leaf to saucepan. Season to taste with salt and pepper. Bring to a boil.
  3. Heat oil in an ovenproof 2-quart saucepan until hot. Add onion, chile peppers, bell pepper, garlic, turmeric, and cumin. Cook and stir until the liquid has evaporated. Add rice, scraping the bottom with a large spatula to prevent burning. Add the tomato liquid and beans. Bring to a boil. Remove from heat.
  4. Transfer saucepan to oven. Bake, covered, until rice is done, about 20 minutes. Remove bay leaf. Stir in cilantro.