Tomato Black Beans and Rice
Mild tomato-seasoned black beans and fluffy rice make four generous, filling vegetarian meals from inexpensive pantry staples.
- Cuisine
- Latin American-inspired
Shopping options
Garlic powder
1 Teaspoon
McCormick Garlic Powder
4%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
4%
Vegetable oil
1 Tablespoon
Kroger® 100% Pure Vegetable Oil
2%
Salt
1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Long-grain white rice
300 Gram
Kroger® Enriched Long Grain White Rice
33%
Canned diced tomatoes with their juice
400 Gram
Simple Truth Organic® Diced Tomatoes in Tomato Juice
97%
Plain canned black beans
800 Gram
Kroger® No Salt Added Black Beans
78%
Water
630 Milliliter
Tap water
0%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Plain canned black beans-800 g
- Canned diced tomatoes with their juice-400 g
- Long-grain white rice-300 g
- Water-630 ml
- Vegetable oil-1 tablespoon
- Ground cumin-1 teaspoon
- Garlic powder-1 teaspoon
- Salt-1 teaspoon
Wash your hands and make sure the work surface and equipment are clean. Put the rice in the fine-mesh strainer, rinse under cool running water until the water runs mostly clear, and drain thoroughly.
Put the rice, 600 ml water, and 1/4 teaspoon salt in the saucepan. Bring to a boil over medium-high heat. Stir once, cover with the fitted lid, and immediately reduce the heat to the lowest setting that maintains a steady, gentle simmer.
Cook for approximately 15–18 minutes, keeping the lid on until checking near the end. The water should be absorbed and the grains tender. If the rice remains firm and the pan is dry, add the reserved 30 ml water, heated until hot, then cover and cook gently for another 3–5 minutes. If water remains in the pan, continue covered cooking for a few minutes before checking again.
While the rice cooks, drain the canned beans in the strainer. Rinse under running water, drain again thoroughly, and weigh out 800 g. Canned beans are already cooked; they only need gentle heating in the sauce.
Remove the saucepan from the heat and leave the rice covered for 10 minutes. Gently fluff it with the spoon, transfer it to the serving bowl, and cover the bowl with the clean towel to keep it warm briefly.
Return the same saucepan to low heat. Add the vegetable oil and cumin, stirring for 20–30 seconds until fragrant. Do not let the cumin darken or smoke. Add the tomatoes with all their juice, the garlic powder, and the remaining 3/4 teaspoon salt.
Increase the heat to medium-low and bring the tomatoes to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened but still juicy.
Fold in the drained beans. Gently simmer for 5–7 minutes, stirring carefully, until the beans and sauce are steaming hot throughout. Avoid prolonged boiling, which can split the beans and make the mixture dry.
Divide the rice equally among four portions and spoon one-quarter of the tomato-bean mixture over each. Serve promptly. For meal prep, divide the food into shallow containers promptly rather than leaving it to cool in the saucepan or serving bowl.
For meal prep, cool portions in shallow containers and refrigerate promptly, ideally within 1 hour; do not leave cooked rice at room temperature until completely cool.
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