An easy, flavorful dish, Tomato Rice and Beans is a delicious, gluten-free side dish to tacos or grilled chicken, as a filling for burritos and quesadillas, or as a vegetarian main dish.
I used to buy pouches of rice mixes at the store, always to be disappointed. They never tasted as good as I hoped and were full of shelf stabilizing ingredients I couldn’t pronounce. So I went through my pantry, and found that staple ingredients like rice, canned beans, and canned tomatoes could join together to make something better.
Tomato Rice and Beans makes a large quantity using low cost ingredients, so it’s a great way to stretch your grocery budget. This vegetarian dish is also gluten-free and vegan.
What You Need
- Long grain rice
- Canned, diced tomatoes
- Garlic powder
- Onion powder
- Chili powder
- Olive oil
- An onion
- Black beans, canned
- Cilantro (optional)
How to Make Tomato Rice and Beans
Drain all liquid from the can of tomatoes into a measuring cup. Add enough water to yield 2 cups of liquid.
Pour into a small pot.
Add garlic powder, onion powder, chili powder, and salt. Stir to combine.
Bring to a boil. Add rice. Stir to combine.
Let mixture return to a boil, then reduce heat until the liquid is just simmering.
Cover and cook for 20-25 minutes, or until all liquid is absorbed into the rice.
While rice is cooking, heat the olive oil in a large, high sided skillet over medium heat.
Add onion, cook 2-3 minutes.
Add garlic and cook for another 2-3 minutes, or until the onion is translucent.
Reduce heat to low and add the black beans and tomatoes to the pan.
Warm the beans and tomatoes through.
Remove skillet from heat and wait for the rice to finish cooking.
Once rice is cooked, fluff the rice with a fork before adding it to the skillet with the beans, tomatoes, garlic and onions.
Stir everything together to combine. Fold in the cilantro.
Tips for Tomato Rice and Black Beans
The cilantro adds a delicious freshness to the dish, but if you don’t like it or don’t have any on hand, just leave it out.
Pinto beans are also delicious in this dish. Feel free to substitute pinto for black beans if that's what you prefer or have on hand.
This recipe makes a large amount and freezes great! Make it completely - including the cilantro - and let it cool slightly. I freeze 1 ½ - 2 cup portions in ziptop bags. Thaw overnight in the refrigerator or in a sink of cold water, if you’re in a hurry. Reheat in the microwave.
Besides being a delicious side dish, this recipe is great as filling for burritos and quesadillas, or as the base to a rice bowl.