Monday, May 2, 2022

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:@)

4 comments:

  1. This looks nummy, Lynn. I confess I cheat and use Zatarain's redbeans and rice, add corn, my tomatoes and cumin for a southwest flavor. But when we have a crowd, this sounds wonderful! Sandi

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  2. My side dishes have become very monotonous as of late. This rice dish looks like a delicious way to shake things up!

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  3. This does sounds like a great meal or side dish, Lynn. Thanks for sharing before Cinco de Mayo.

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