Mexican Tomato Rice

Directions

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