Mexican tomato rice and bean Quesadilla

found the recipe here -http://fortheloveofcooking-recipes.blogspot.com/2010/10/mexican-tomato-rice-and-bean-quesadilla.html

Basically, make this yummy rice below. Take a tortilla (corn and flour are both delicious), top with cheese, rice and bean mixture, more cheese, top with a tortilla and cook on griddl until golden brown. Serve with sour cream, guacamole, salsa, whatever!

You'll see a link for the rice and bean mixture here - http://fortheloveofcooking-recipes.blogspot.com/2010/02/mexican-tomato-rice-and-beans.html

Mexican Tomato Rice and Beans:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from Fine Cooking Annual 1

• 1 cup of white rice
• 2 cups of water
• 1 15 oz can of diced tomatoes
• 1-2 tsp olive oil
• 5-6 cloves of garlic, chopped
• 1 jalapeno, seeded and chopped finely
• 1 15 oz can of black beans, drained and rinsed
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup of fresh cilantro, chopped finely

Bring the water to boil in a large sauce pan over medium high heat, add the rice, cover with lid and simmer on low for 20 minutes. Remove from heat and let stand, covered, for another 5 minutes.

While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup. Chop the tomatoes very finely.

Heat the olive oil a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder, oregano, sea salt and freshly cracked pepper, to taste. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, cilantro and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.