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Southwest Style Rice
A simple rice and bean dish; the perfect accompaniment to your favorite Mexican meal or a stand-alone meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Chris
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2
tablespoons
olive oil
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1
medium onion diced
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1
green pepper
(diced)
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2
cloves
garlic
(minced)
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2
cups
long grain rice
(white or brown)
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1 1/2
cups
chicken broth
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1
can diced tomatoes or Rotel
(15 ounces)
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1
can black beans
(15 ounces)
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2
cups
yellow corn
(frozen)
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1
tablespoon
cumin
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1/2
tablespoon
paprika
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1/2
tablespoon
cilantro
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salt and pepper to taste
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2-3
diced jalapeno or serrano peppers
(for optional heat)
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In a large skillet, heat the olive oil over medium-high heat. Add the onion, pepper, and garlic. Saute until the onions are translucent.
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Add the rice, chicken broth, and tomatoes. Bring to a slow boil.
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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.
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Remove from heat and give it all good stir. Serve while hot.