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Southwestern Rice

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

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
Southwestern Rice Recipe photo by Taste of Home
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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 chiles, undrained

Directions

  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.

Nutrition Facts

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

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