Southwestern Rice

One of the Sunday meals in our rotation is Burritos, we all love them, and it just happens to be Cinco de Mayo this week:@) Sometimes I'll make Mexican Rice as a side dish or to add to the tortilla, but this week I chose to try this Southwestern Rice. Boy, this was a big hit with my crew! It has a nice, mild cumin flavor that goes well as a side dish, or you could add a little cooked chicken, beef, or pork and call it lunch (which is what I'm doing with the leftovers). And of course, swap out the chicken broth for vegetable broth, and it would be vegetarian with the black beans adding some protein. Good stuff folks!

This makes a ton of rice...

Great for a party or large family.

Southwestern Rice-from Taste of Home

1 Tblsp olive oil

Medium green bell pepper, diced

Medium onion, diced

2 cloves garlic, minced

1 C uncooked long grain rice

1/2 tsp cumin

1/8 tsp turmeric

14.5 oz chicken broth

2 C frozen corn, thawed-I only had a little over a cup

14.5 oz can black beans, drained and rinsed

10 oz can tomatoes with chiles, undrained

Cheese for serving-optional

1. In large skillet, heat oil, cook onion and pepper for a couple minutes, add garlic, cook another minute.
2. Add rice, spices and chicken broth. Bring to boil, reduce to simmer, cover and cook until rice is tender, approximately 15-18 minutes. Stir occasionally.
3. Stir in remaining ingredients, heat through and serve with cheese if desired.

Eat well and have a happy day:@)