Mexican Tomato Rice

Ingredients

• 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
• 1½ cups jasmine rice
• 1½ cups canned organic red kidney or black beans, drained and rinsed
• 2 tablespoon chopped fresh cilantro

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