Southwestern Rice Recipe

5 6 10
Southwestern Rice Recipe
Southwestern Rice Recipe photo by Taste of Home
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Southwestern Rice Recipe

Read Reviews
5 6 10
Publisher Photo
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute.
Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through. Yield: 8 servings.
Originally published as Southwestern Rice in Light & Tasty June/July 2002, p20

Nutritional Facts

3/4 cup: 198 calories, 3g fat (1g saturated fat), 1mg cholesterol, 339mg sodium, 37g carbohydrate (0 sugars, 5g fiber), 7g protein.

  • 1 tablespoon olive oil
  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 cups frozen corn (about 10 ounces), thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  1. In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute.
  2. Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through. Yield: 8 servings.
Originally published as Southwestern Rice in Light & Tasty June/July 2002, p20

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Reviews forSouthwestern Rice

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wanders6 User ID: 4956076 260094
Reviewed Jan. 22, 2017

"Great sidedish, amazing flavor and easy to make."

MY REVIEW
GailJay User ID: 644383 107059
Reviewed Mar. 9, 2014

"My son was eating this in a bowl by itself he enjoyed it that much. Went well with our chicken fajitas and jicama slaw with peanut recipes."

MY REVIEW
savetheday User ID: 4348426 133522
Reviewed May. 5, 2012

"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!"

MY REVIEW
cristinalema User ID: 1318845 133519
Reviewed Apr. 26, 2012

"It is easy to make and it tasted delicious."

MY REVIEW
BRUESTER1 User ID: 2681278 204916
Reviewed Jan. 13, 2009

"june/july 2006"

MY REVIEW
1blondie User ID: 1606173 106996
Reviewed Aug. 6, 2008

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

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