Serves: 6
Total Calories: 373

1/2 pound Basic Pot Beans with black beans (1/2 recipe)
1 tablespoon plus 2 teaspoons olive oil
1 cup long-grain white rice
2 cups canned chicken broth or water
1 medium white onion, chopped
2 cloves garlic (medium), finely chopped
1 jalapeño pepper, seeded, veins removed, and finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
salt, to taste

1. Prepare black beans. When the beans are tender but not mushy, remove from the heat and reserve in their liquid.

2. Meanwhile, in a saucepan, heat the oil over medium heat. Add the rice and stir to coat with the oil. Cook, stirring frequently, until the rice is aromatic and beginning to brown. Add the broth or water all at once. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Let the rice stand 10 minutes.

3. While the rice cooks, heat the remaining 2 teaspoons oil in a large saucepan and cook the onion until it starts to brown, about 3 minutes. Add the garlic, chile, cumin, and oregano. Cook, stirring, 2 minutes. Add 2 cups of the reserved cooked beans and 1/2 cup of their broth to the onion mixture. Add the cooked rice and stir gently to mix with the beans. Add salt. Cook about 5 minutes to heat through. If the mixture is not moist, add 1/2 cup additional bean broth. (Cover and refrigerate extra beans for another use.)

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 373
Calories from Fat: 39

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
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Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
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Vermicelli with Mushrooms
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Yucatán Puréed Black Beans