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Southwest Rice

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

Ingredients

  • 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

Directions

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

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Reviews

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Average Rating:
  • ewefluffy
    Sep 11, 2012

    This could easily be my NEW spanish rice dish!

  • ewefluffy
    Sep 11, 2012

    This could easily be my NEW spanish rice dish!

  • mmrandt
    Jun 8, 2012

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

  • TanyaDD
    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.