Southwest Rice

Name: Southwest Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 30 min.

Yield 8 servings

Test Kitchen Approved

Bright, colorful and chock-full of flavor, this hearty southwest rice will become a favorite side to all your Tex-Mex mains. With total prep and cook time coming in under 30 minutes, it's also ideal for busy weeknights.

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.

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

Recipe Creator