Courtesy of PureZing

Serves 6

INGREDIENTS:

2 cups long-grain white rice
2 tomatoes
½ small onion
1 clove garlic
½ cup extra virgin olive oil
1/8 cup black beans
Liquid drained from canned black beans
2 ½ cups organic chicken stock
1 teaspoon sea salt
1 whole serrano chilies (or jalapenos)

DIRECTIONS:

Soak rice for 5 minutes. Rinse and drain.

In processor, puree tomatoes, onion and garlic.

In a large skillet, heat the oil; add the rice and sauté 5 minutes. Drain off extra oil.

Add tomato puree to skillet and stir 4-5 minutes. Add the liquid from the canned beans. Add the beans. Stir to mix well. Bring to a boil and add chilies and salt. Cover and cook on low 25-30 minutes till all liquid has been absorbed.

(If rice dries out before tender, add ½ - 1 cup water or stock).