- 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
- Preheat oven to 350°F.
- 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.
- 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.
- Transfer saucepan to oven. Bake, covered, until rice is done, about 20 minutes. Remove bay leaf. Stir in cilantro.