Spicy Tomato Rice

Ingredients

Ingredients for the Rice
• 1 14 oz can of tomato soup
• ¼ cup water
• 1 cup white or brown rice
• 14 oz black beans (1 can or hydrated dried black beans)
• 2 tbsp oil
• 2 cloves of garlic, minced
• 1 jalapeno, minced (remove seeds for a less spicy dish)
• 2 tsp cumin
• 1 tsp chili powder
• ¼ cup fresh or dried cilantro
Optional Ingredients for Topping
• ½ avocado, sliced
• 1 fresh tomato, diced
• Fresh cilantro leaves
• Salsa

Instructions

1. If using dried beans, hydrate them either by soaking them overnight (12 to 24 hours) in cold water or simmering them in hot water (3 to 4 hours).
2. In a saucepan, combine the 1 cup of rice with the can of soup and ¼ cup water.
3. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 minutes. Remove from the heat and let the pan stand, covered, for another 5 minutes.
4. Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute.
5. Add the black beans, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds.
6. Add the cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes.
7. Serve immediately on tortillas or with tortilla chips. Top with any additional ingredients desired.