Print Options

Back to Southwestern Rice >

Include these items:

Select reviews >

Taste of Home Logo

Southwestern Rice

 Southwestern Rice
"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."
8 ServingsPrep/Total Time: 30 min.

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.