Ingredients

The following ingredients have 5 Servings
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 2 tbsp finely diced jalapeño pepper
  • 1/2 green pepper (diced)
  • 28 oz 1 can diced tomatoes (don’t drain)
  • 1 cup Basmati rice (see NOTES)
  • 2 cups chicken stock
  • 2 tsp taco seasoning
  • 15 oz 1 can black beans, drained and rinsed
  • 1 tsp pepper
  • 2 tsp salt (optional)
  • 2 tbsp chopped cilantro

Instruction

  • Heat a large, deep skillet over medium heat. Add the olive oil, butter, chopped onion, garlic, green pepper and jalapeño. Cook for 3-5 minutes, being careful not to burn.
  • Add the entire can of tomatoes, rice, chicken stock, black beans, taco seasoning, pepper and salt (if using). Stir to combine.
  • Bring mixture to a boil, cover and reduce heat to low. Cook for 20-25 minutes or until rice is tender and most of the liquid is absorbed.
  • Stir in cilantro.