Taste of Home
Southwestern Rice
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
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.
© 2024 RDA Enthusiast Brands, LLC