Mexican Tomato Rice

• 1 28-ounce can plum tomatoes, undrained
• 1 bay leaf
• Salt
• 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
• 1 1/2 cups jasmine rice
• 1 1/2 cups canned organic red kidney or black beans, drained and rinsed
• 2 tablespoon chopped fresh cilantro

1. Preheat oven to 350F.
2. Place the undrained tomatoes in a blender container.
3. Blend until smooth.
4. Transfer to a saucepan, adding enough water to blended mixture to equal 3 cups.
5. Add bay leaf to saucepan.
6. Season to taste with salt and pepper.
7. Bring to a boil.
8. Heat oil in an ovenproof 2-quart saucepan until hot.
9. Add onion, chile peppers, bell pepper, garlic, turmeric, and cumin.
10. Cook and stir until the liquid has evaporated.
11. Add rice, scraping the bottom with a large spatula to prevent burning.
12. Add the tomato liquid and beans.
13. Bring to a boil.
14. Remove from heat.
15. Transfer saucepan to oven.
16. Bake, covered, until rice is done, about 20 minutes.
17. Remove bay leaf.
18. Stir in cilantro.

tomatoes, bay leaf, salt, black pepper, olive oil, onion, jalapeno chile peppers, red bell pepper, garlic, ground turmeric, ground cumin, jasmine rice, black beans, fresh cilantro

Taken from www.cookstr.com/recipes/mexican-tomato-rice (may not work)