Add onions, celery, jalapeños, garlic, oregano, chili powder, cumin, and salt. Stir to combine. Cook for 2 minutes. Add chicken broth; stir to deglaze the pan.

Place the tomatoes in a blender and blend until pureed, adding a little broth or water if needed. Pour into a 2-cup measuring cup and add enough broth or water to measure 2 cups.

In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes.

Cheesy Mexican rice and black beans. Serves 6. Ingredients: 1 cup white rice, cooked according to package instructions ...

Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes. Stir in the broth and tomato paste and heat to a boil. Reduce the heat to ...