Southwestern Rice
A vibrant and flavorful one-pan meal that combines rice, spices, and vegetables.
Equipment
- Nonstick skillet For easy cooking and cleanup
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 medium green pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 0.5 tsp ground cumin
- 0.5 tsp chili powder
- 10 oz can Rotel diced tomatoes and green chilies, undrained
- 14.5 oz can chicken broth
- 2 cups frozen corn, thawed
- 15 oz can black beans, rinsed and drained
- 0.25 cup crumbled queso fresco, optional
Instructions
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the diced green pepper and chopped onion, sautéing for about 3 minutes until they start to soften.
- Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the uncooked rice, undrained Rotel tomatoes, ground cumin, chili powder, and chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
- After the rice is cooked, stir in the thawed corn and rinsed black beans. Cover the skillet again and cook for another 5 minutes, until everything is heated through.
- Season with salt and pepper to taste, if desired.
- Serve the rice topped with crumbled queso fresco, if using.
Notes
For a spicier kick, consider adding some diced jalapeños or a dash of hot sauce. This dish can be easily customized with your favorite vegetables or proteins. No alcoholic drinks allowed, please substitute with a non-alcoholic option.