Southwestern Rice
Hello! If you’re like me, you like finding the perfect side dishes to pair with your dinner. Sometimes you get in a rut of always making the same sides and you just want something different. That is how this dish was created.
I was making a Tex-Mex, southwestern type dinner and needed a good side to round out the meal. I knew rice was the direction I wanted to go, so I just jazzed it up a little to give it a southwest flair.
Here’s what you’ll need:
1 TBSP olive oil
1 medium green or red bell pepper (diced)
1 medium onion (diced)
3 cloves garlic (minced)
1 1/2 cups uncooked long grain rice
1/2 tsp cumin
1/8 tsp turmeric
14-1/2 oz chicken broth
2 cups corn
1 can black beans (drained and rinsed)
1 can Rotel tomatoes (undrained)
Ok. Let’s do this!
In a dutch oven, 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 and simmer, covered, until rice is tender, about 15 minutes.
Stir in remaining ingredients. Cover and cook until heated through.
I like to top mine with a little bit of Mexican blend cheese and you can garnish with cilantro if you like.
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Southwestern Rice
Ingredients
- 1 TBSP olive oil
- 1 medium green or red bell pepper diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 1/2 cups uncooked long grain rice
- 1/2 tsp cumin
- 1/8 tsp turmeric
- 14-1/2 oz chicken broth
- 2 cups corn
- 1 can black beans drained and rinsed
- 1 can Rotel tomatoes undrained
Instructions
- In a dutch oven, 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 and simmer, covered, until rice is tender, about 15 minutes.
- Stir in remaining ingredients. Cover and cook until heated through.