I recommend using a BIG pan for this to toast the rice, as you’re going to be adding ~4.5-5 cups of liquid to the rice.

Also, careful when adding the tomato-chicken stock mixture to the toasted rice, as the mixing of liquid and oil tends to get kinda splattery. I generally dump it as quick as possible then throw the lid on right away.

INGREDIENTS

• 1 (14oz) can of tomatoes (diced, whole, whatever you prefer)
• 1 medium onion, peeled and coarsely hopped
• 2 cups low-sodium chicken broth
• 1 (19oz) can of black beans, drained
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
• 2 cups long-grain white rice
• 1 to 2 jalapeño or serrano chile peppers, seeded and minced (if desired)
• 4 to 5 cloves garlic, finely chopped

INSTRUCTIONS

1. Place the tomatoes and their juices and onion in a blender or food processor and purée until smooth. Transfer the tomato mixture to a medium saucepan. Stir in the chicken broth, drained black beans, salt, and cumin and bring to a boil over medium heat. Meanwhile, toast the rice.

2. Heat the oil in a Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, about 5 minutes. Add the jalapeños and cook until softened, about 2 minutes, lowering the heat as needed. Add the garlic and cook for 20-30 seconds more.

3. Pour the boiling tomato mixture over the rice and stir to combine. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender about 15 minutes. Remove from the heat and gently fluff the rice with the fork. Cover again and set aside to steam for 10 minutes. Add cilantro and lime juice to taste and fluff again to combine.

Its great as a dish on its own, or served with chicken, or as a filling for meatless burritos (i wouldnt call it “vegitarian” because of the chicken stock).