Yield: 4 Servings
2 tablespoon vegetable oil, divided
½ white or yellow onion, small diced
1/2 cup white rice
1 clove garlic, minced
3/4 cup chicken broth
3 tablespoons canned tomato sauce
1 (15.5-ounce or 425g) kidney beans, juices included
1 jalapeno, stem removed and cut in half lengthwise
¼ onion, stem trimmed and skins removed
1 clove garlic, peeled
8 (6-inch) flour tortillas
1 large tomato, thinly sliced
4 medium iceberg leaves
¼ cup chopped fresh cilantro
salt to taste
Place a large saucepan over medium heat. Add 1 tablespoon of oil followed by the diced onion and cook until tender. Add the rice and garlic then cook until the rice turns white. Pour in the broth, tomato sauce, and salt to taste then bring to a boil over high heat. Reduce to a simmer and cook, covered, for 15 minutes. Remove the rice from the heat and allow to sit, covered, for another 5 minutes. Fluff the rice with a fork.
Place another medium saucepan over medium-high heat. Add the remaining 1 tablespoon of oil followed by the jalapeno and whole onion. Cook until the jalapeno and onion begin to brown, turning once, about 6 minutes. Add the garlic clove and cook until it has browned, another 3 minutes. Pour in the kidney beans and their juice and bring to a boil. Reduce the beans to a simmer over low heat and cook for 10 minutes to marry the flavors. Discard the jalapeno, whole onion, and the garlic clove then drain the beans from their juices, leaving them with just enough to coat the beans. Place the rice and beans in a large bowl and gently toss to combine.
Heat the tortillas until they are flexible in the microwave or in a skillet over medium heat. Place tortillas on a clean work surface and arrange an even amount of sliced tomato and lettuce leaves among each. Top with an even amount of the rice and bean mixture. Sprinkle with cilantro, fold up the tortilla to form a taco, and enjoy.