Well, it is about to be Cinco de Mayo, so why not a little TexMex recipe? Here is a pretty simple southwest style rice recipe. Makes a delicious side dish to your favorite TexMex dish such as tacos or burritos, or you can get creative and add some chopped chicken breast to turn it into a meal all by itself itself. And the bright colors really take a nice picture, don’t they? Such a beautiful dish I think.
Don’t forget you have all the veggies you need in this dish. Peppers, onions, tomatoes, and black beans oh my. The possibilities for veggies are endless here. Also try some snap peas, carrots, or broccoli too. This rice dish is quite flavorful, thanks to a nice collection of spices, including cumin, paprika, garlic, cilantro, salt, and pepper, which strike just the right flavor profile to take this dish over the top.
So here it is, Southwest Style Rice.
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 green pepper (diced)
- 2 cloves garlic (minced)
- 2 cups long grain rice (white or brown)
- 1 1/2 cups chicken broth
- 1 can diced tomatoes or Rotel (15 ounces)
- 1 can black beans (15 ounces)
- 2 cups yellow corn (frozen)
- 1 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon cilantro
- salt and pepper to taste
- 2-3 diced jalapeno or serrano peppers (for optional heat)
In a large skillet, heat the olive oil over medium-high heat. Add the onion, pepper, and garlic. Saute until the onions are translucent.
Add the rice, chicken broth, and tomatoes. Bring to a slow boil.
Reduce heat to low-medium, to a light simmer. Add all of the remaining ingredients, cover tightly, and cook through for another 25 to 30 minutes.
Remove from heat and give it all good stir. Serve while hot.
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