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Southwestern Rice

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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

  • 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.
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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Reviews

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Average Rating:
  • sherrietaylor
    Jul 1, 2020

    I made it just like the recipe. I decided to add salt, the zest and juice of one large lime, and about a half cup of chopped cilantro. It took it over the top delicious. It is a good recipe I just like a little more zip.

  • No_Time_To_Cook
    May 15, 2020

    The rice dish was really good. I omitted the green pepper because I didn't have, and used a can of mild green chilies, and a can of fire roasted tomatoes. I also topped with cheese. Served with sour cream and guacamole.

  • Amy
    Jul 9, 2019

    I made this recipe for a campout covered dish, reheated it in my 9 x 13 casserole crockpot, sprinkled it with cheddar cheese upon reheating, and it was a hit! Planning to include it in our family Mexican night buffet. Great side dish!! Will use it often

  • geipa
    Mar 10, 2019

    Wonderful recipe. My family loved it. Used rotel tomatoes with chilies and the kick was perfect. Will be making this again. This is my second review but needed to make it 5 stars.

  • darreljohnpoppino
    Jun 25, 2018

    It is simple and tastes great. I did what one other reviewer did and substituted the green chile tomatoes with the 4 oz can of mild green chiles with a can of fire roasted diced tomatoes along with amping up the cumin to 1 teaspoon. I sprinkled shredded cheddar cheese upon serving. I will be using this recipe often.

  • Nancy
    Apr 5, 2018

    Very tasty and fast to make. I didn’t have frozen corn so used can corn instead & it worked out fine. I would def make this again. It makes a lot more than I thought it would. There are just 2 of us & we’ll have plenty for future meals

  • missbo
    Jul 12, 2017

    No comment left

  • wanders6
    Jan 22, 2017

    Great sidedish, amazing flavor and easy to make.

  • GailJay
    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.

  • ValerieMS
    Sep 5, 2012

    No comment left