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Mexican Tomato Rice
- 1 28-ounce can plum tomatoes, undrained
- 1 bay leaf
- Black pepper
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 fresh jalapeno chile peppers, seeded and finely chopped
- 1 red bell pepper, finely chopped
- 1 tablespoon minced garlic
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1½ cups jasmine rice
- 1½ cups canned organic red kidney or black beans, drained and rinsed
- 2 tablespoon chopped fresh cilantro
Directions:View on Cookstr
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