Bouillons artisanaux par Justine de
Artisanal broth by Justine from
Montréal, QC, Canada


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Tomato rice and beans

-- version française ici --

This recipe is great to change from a normal rice dish. It's like a chilli! Feel free to add ground beef or any kind of protein that you prefer! 

Portions : 6-8


1 cup uncooked rice (white or brown)

2 cups of Tata Soupe Indian broth

1 can (400 ml) diced tomatoes (or fresh, diced)

2 tablespoon olive oil

2 cloves of garlic, minced

1 jalapeno with or without seeds depending on how spicy you like it(optional!), minced

1 can (400 ml) black bean, rinsed and drained (or cooked from dried)


Buy Indian broth


  1. In a medium saucepan, combine the uncooked rice with broth. Bring to a boil, cover, reduce the heat to minimum and let it cook for 15 minutes (more if you are using brown rice). Remove from the heat and let it sit for another 5 minutes
  2. In the meantime, drain the canned tomatoes (keep that juice!). Measure 1 cup of the juice (you may need to add water to it). If using fresh tomatoes, use 1 cup of Italian broth or just water
  3. Heat a large skillet over medium-high heat, pour the oil and stir-fry the garlic, jalapeño until the garlic browns and the jalapeño smells pungent about 1 minute
  4. Add the black beans
  5. Stir in the tomato juice (or Italian broth, or water) and bring to a boil
  6. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes
  7. Add the tomatoes and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes
  8. Serve and enjoy immediately!


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