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Southwestern Rice Recipe

Southwestern Rice Recipe photo by Taste of Home

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"I created this zippy side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully," writes Michelle Dennis of Clarks Hill, Indiana. "Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself."

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Southwestern Rice Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

Ingredients

1 medium green pepper, diced
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 package (10 ounces) frozen corn, thawed

Directions

In a large nonstick skillet, saute green pepper and onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, rice, cumin and turmeric; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add the beans, tomatoes and corn; heat through. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 198 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 339 mg sodium, 37 g carbohydrate, 5 g fiber, 7 g protein.

Originally published as Southwestern Rice in Light & Tasty June/July 2002, p20

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Reviews for Southwestern Rice

Southwestern Rice

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Reviewed on May. 05, 2012 by savetheday

This rice is really tasty. The only thing I changed is I used a 15 oz. can of petite diced tomatoes and a 4 oz. can of mild chilies. It was easy and tasted great. I'll definitely be making this again. It was even better the next day. Enjoy!

Reviewed on Apr. 26, 2012 by cristinalema

It is easy to make and it tasted delicious.

Reviewed on Jan. 13, 2009 by BRUESTER1

june/july 2006

Reviewed on Aug. 06, 2008 by 1blondie

I do most of cooking at our house. I find the "Nutrition Facts" very useful with my wife and daughter both on a diet.