Southwest Rice Recipe
Southwest Rice Recipe photo by Taste of Home

Southwest Rice Recipe

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This easy side makes the perfect accompaniment to any Southwestern meal. The bright colors and refreshing flavors guarantee second helpings. —Willie DeWaard, Coralville, Iowa
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 cup water
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chopped sweet orange pepper
  • 1/2 cup black beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 1 cup uncooked instant rice

Nutritional Facts

3/4 cup equals 196 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 364 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 4 servings.
Originally published as Green Chili Rice in Simple & Delicious October/November 2010, p25

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Reviewed Sep. 11, 2012

"This could easily be my NEW spanish rice dish!"

Reviewed Sep. 11, 2012

"This could easily be my NEW spanish rice dish!"

Reviewed Jun. 8, 2012

"Good flavor. I used brown rice and it turned out great. We will make this again."

Reviewed Nov. 30, 2010

"This rice was very quick and easy with good taste. Very colorful too. I made this with Chili rellenos casserole. Great side dish."

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