Southwest Rice

Of all the ways you can cook rice, this southwest rice dish might turn out to be a favorite. It’s seriously tasty, yet it’s simple and straightforward to make, so it doesn’t require tons of time or ingredients, even if it tastes like it does. The secret that gives the rice its boost in flavor is the use of chicken broth in place of water—it adds tender moisture, and the additional flavor is more than welcome. This recipe contains no meat, so if you want to turn this into a vegetarian- or vegan-friendly dish, opt for vegetable broth instead of chicken broth.

Ingredients for Southwest Rice

• Olive oil: A mild extra virgin olive oil is the best choice for this recipe.
• Fresh veggies: Freshly chopped green pepper, onion and garlic cloves give this southwest salad flavor, crunch and a pop of green.
• Rice: Uncooked long grain rice is best for a rice dish like this, as it won’t clump together, and the grain is light and fluffy when cooked.
• Spices: Ground cumin and ground turmeric add deep, warm flavors to food, and in this southwest rice recipe they add a boost of color too.
• Chicken broth: A box of premade reduced-sodium chicken broth is easiest, but if you have any leftover homemade chicken broth, it will be lovely here.
• Frozen corn: Thaw frozen corn before adding it, or slice corn off the cob if you have any fresh.
• Black beans: Rinse and drain the beans well before adding them in.
• Diced tomatoes and green chiles: For the diced tomatoes and green chiles, you’ll want to keep the juices in the can when you add them in.

Directions

Step 1: Saute the veggies

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In a large nonstick skillet, heat the olive oil over medium-high heat. Add the peppers and onions, and saute for three minutes. Add the garlic, and cook and stir for one minute.

Step 2: Add the rice and remaining ingredients

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Stir in the rice, cumin, turmeric and broth, and bring the liquid to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Then stir in the corn, black beans and diced tomatoes and green chiles, and cook, covered, until everything is heated through.

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Southwest Rice Variations

• Add chicken: Adding cubed or shredded chicken will turn southwestern rice into a heartier dish with extra protein.
• Top it with extras: Avocado, diced fresh tomatoes, shredded Mexican cheese blend and other spices and herbs such as paprika, diced cilantro, salt and pepper make for a southwest rice recipe that’s impossibly rich in flavor.

How to Store Southwest Rice

Store any leftover rice in an airtight container in the fridge. Leftovers will last three to four days.

How do you reheat southwest rice?

To reheat rice, add 2 tablespoons of broth or water per 1 cup of rice. As you’re reheating it, stir gently until it’s warmed completely through and the liquid has been absorbed.

Southwest Rice Tips

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Can I use a different grain in place of rice?

Yes, you can swap out the rice for other grains. Options include quinoa, cauliflower rice, farro or barley. You can also use couscous, which is technically a tiny pasta but tastes similar to rice and can easily be used in this recipe.

How can I serve southwest rice and beans?

This dish is ridiculously yummy in bean burritos, spooned on top of loaded nachos, or as a side dish alongside other favorite southwestern-inspired dishes.

Why is my rice not getting tender?

If the rice is not tender after all the liquid has been absorbed, it may be because there wasn’t enough liquid used, or because the heat was too high, which results in the liquid evaporating before the rice is fully cooked. Try turning down the heat and adding just a bit more broth until the rice is tender.