This vegetarian meal is now one of our favourites. Cheap, easy, and so so satisfying. Top with tomatoes, avocado, hot sauce, or even cheese.

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The babies were the size of avocados 🥑🥑 this past week so I thought I would share how I’ve been enjoying avocados this pregnancy, and that is as a topping for this delicious rice. This is for you Fergal and Biff (not their real names).

I am really not having an easy time the past couple of weeks, and have not been cooking too too much. Daragh is a good cook in his own right, but he is also so wonderful when I engage in backseat cooking, happy to follow my directions when I have a vision or receipe I want to try. When I don’t have the energy to cook, sitting close by the stove and cooking ‘together’ have been the highlight of many evenings lately.

I am trying to be positive, but often feel like I’m not very good at being pregnant, whatever that means. If I am having a tough time now, how will I endure the pain and suffering to come? During our cooking sessions Daragh reminds me that in a few months this part will be over and we will have two beautiful babies with us. He’ll continue with positive thoughts until my focus is not on how I can no longer sleep or breath through my nose, but on the wonderful things that are ahead. All the while making us a meal, which is love. And I’m so grateful.

We ate this for dinner, and for lunch. I did not get the chance to try it for breakfast, but I think it would be delicious with a fried or poached egg on top. I could not get enough of this rice. Man, I wish I had more right now! I or (someone I love) will be making this again very soon!

Let me know in the comments below if you try it or you have any other serving suggestions. I’ve got to go get myself a snack/second lunch/first dinner. #eating.for.three

Ingredients

1/2 (28-ounce) can whole peeled tomatoes

1/2 medium onion, peeled and coarsely chopped

2 cups chicken broth

1 1/2 teaspoons salt

1/2 teaspoon ground cumin

1/3 cup light tasting oil

2 cups long-grain white rice

1 jalapeño pepper, seeded and minced

4 cloves garlic, thinly sliced

14 oz can (1 1/2 cups) black beans, drained and rinsed

1/4 cup finely chopped fresh cilantro

Juice of 2 medium limes

Possible Toppings

Avocado slices

lime wedges

chopped tomatoes

Sliced jalapeño, pickled or fresh

Sour cream or plain yogurt

Hot sauce

Grated cheese

Mexican Style Rice and Beans

Servings 8-10 Time 30 minutes

Recipe adapted from The Kitchn

Directions

Place half of the can of tomatoes and their juices and the chopped onion in a blender and purée until smooth. This should yield about 2 cups of tomato mixture, if you are short mix in more blended tomato.

Pour the tomato mixture into a pot, stir in the chicken broth, salt, and cumin and bring to a boil over medium heat.

Heat oil in a Dutch oven, or heavy bottom pot, over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted, about 5 minutes. Add the jalapeños and cook until softened, about 2 minutes. Add the garlic slices and cook for 30 seconds more.

Pour the boiling tomato mixture over the rice and stir to combine. Watch for splashing, it will bubble up! 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 add the black beans. Gently stir the rice and beans, replace the lid and set aside to steam for 10 minutes.

Add the cilantro and lime juice and fluff with a fork to combine. Taste and season with more salt as needed. Serve with desired toppings. 🥑🥑

This keeps well for a week in the fridge and is great as a stand alone vegetarian/vegan meal or as a tasty side dish.