Mexican rice with black beans

When ever we go to a mexican restuarant, I will choose a dish which surely will have the mexcian rice on the side. It is so good with simple flavors and makes for a perfect side dish. Not that I don't like the cilantro rice from Chipotle. I am in love with that rice too and make a quick recreation of that when ever needed with leftover rice. I have even tried it with brown rice and I thought brown rice tastes much better with little lemon and cilantro.

Coming to the mexican rice, its usually is the side dish to many entrees in a mexican restuarant! Its a simple tomato rice with garlic and little cumin powder, gives it just enough flavor not over powering the other items in your plate.

So here is the recipe for mexican red rice. I added black beans, just so that the rice would be just as good when eaten alone!...tho I would eat it anyways plain or with black beans. Its just a perfect side dish when you make quesadillas or anything mexican. It is so easy to make and I am sure you guys will love it too!

For rice:

1 cup uncooked basmati rice or long grain (I used basmati)
1/2 cup black beans (optional)
2 green chillies
2 cloves of garlic, sliced
1 small onion chopped
1/2 cup tomato sauce
1/2 tsp ground cumin
1 - 1 1/2 cup water (depending on your rice, I used 1 1/2 cups)
salt to taste
lemon juice to taste
coriander leaves for garnish
1 tbsp oil

Method:

Heat oil.
Add the garlic, do not brown.
Add in the rice and fry for about 2-3 minutes till toasty.
Add salt and cumin powder.
Add the onions, black beans and green chillies.
Add the tomato puree and water. Mix well and check for salt, add more if required.
Let water come to boil till absorbed. Cover and cook till completely cooked.
Fluff the rice. Add the lemon juice and chopped coriander leaves.
Serve as a side dish to any mexican dishes or eat it plain! :)
I served it with chicken enchiladas. Enjoy!!!