Black Beans and Rice

I made this a while back to go with some crockpot chicken fajitas (not the exact recipe, but similar).  Normally I just make some cilantro lime rice, but I didn't have any cilantro so I figured I'd try something different.  The fajitas definitely need some kind of rice because they always turn out so juicy.  I just put some rice on my plate and then hold over the rice while I eat, and all the juices go into the rice and make it even more yummy. (and keep me from having to just lick all those juices off the plate, because they definitely should not be wasted)

Black Beans and Rice
adapted from allrecipes

Ingredients:

• 1 T olive oil
• 1 onion, chopped
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. cumin
• 1 cup basmati rice
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained
• water

Directions:

1. In large saucepan, heat oil over medium-high.  Add onion; cook and stir until tender.
2. Add oregano, garlic powder, cumin, and rice; cook for a few minutes, until fragrant.
3. Drain liquid from tomatoes into measuring cup; add water to equal 2 cups.  Stir tomatoes and beans into saucepan; then add water.
4. Bring to a boil.  Cover, reduce heat to low, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes before serving.

This rice had a really nice flavor on its own and was especially good with the juices from the chicken.  I really love the addition of the beans.  Cilantro stirred in would have been excellent, but since I didn't have any we just had to do without.

I ended up mixing the leftover chicken fajita mix with the leftover rice and adding a can of tomatoes or so - it's been a while; I can't remember exactly - and we had soup.  It made really good soup, too.