Mexican Tostada Delight

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, combine the rinsed jasmine rice and 4 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed and the rice is fluffy. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

4.While the rice is cooking, prepare the refried beans. In a medium saucepan, heat the refried beans over medium heat, stirring occasionally.

5.Add ground cumin, chili powder, garlic powder, onion powder, and salt to the beans. Mix well and heat until warmed through, about 5-7 minutes.

6.On a serving platter, arrange the crispy tostadas. Spread a generous layer of the spiced refried beans on each tostada.

7.Sprinkle sliced black olives evenly over the beans on each tostada, followed by a generous handful of shredded cheese.

8.Drizzle taco sauce over the top of each tostada, and add a dollop of sour cream on each one.

9.For added flavor and presentation, garnish with fresh cilantro leaves if desired.

10.Serve the tostadas alongside a scoop of fluffy jasmine rice.