Southwestern Style Rice

SW Rice platedOne day, I’m going to make my own tamales. But for tonight, I needed to make a side dish to go with the tamales I bought. Originally I was going to make a basic Mexican rice. But I decided to amp it up a little and add some beans and corn. I guess this would then make this more of a Southwestern style rice. This recipe makes a full skillet of rice. So a good 8-10 servings. If you need less, you may want to half the ingredients.  Or save the extra and add shredded chicken to it for a chicken and rice dish to eat the next day!

INGREDIENTS:

  • 2 tablespoons canola oil
  • 1/2 large onion, diced
  • 2 cups long grain rice
  • 3 cloves garlic, minced
  • 1 can (14.5 ounce) diced tomatoes with green chilies
  • 2 cups low sodium chicken broth
  • 1 can (14.5 ounce) black beans, drained and rinsed
  • 1 cup frozen corn kernels, defrosted
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2  teaspoon tumeric
  • fresh cilantro for garnish

DIRECTIONS:

Heat canola oil in a large skillet over medium high heat.

SW Rice 1

Add onions and cook for 3-4 minutes.

SW Rice 2

Reduce heat to low and add garlic and rice. Stir constantly to make sure the rice does not burn. Cook for 3 minutes.

 

Add diced tomatoes with green chilies.  Stir to combine.

SW Rice 5

Add black beans and corn.

SW Rice 6

Add chicken broth.

SW Rice 7

Then add cumin, chili powder, salt and tumeric.

SW Rice 9

Stir to combine. Increase heat back to medium high and bring to a boil.

SW Rice 10

Reduce heat back to low.  Cover and simmer for 20-25 minutes or until rice is done.

SW Rice 11

Garnish with fresh cilantro.

SW Rice pan

 

 

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16 thoughts on “Southwestern Style Rice

  1. Pingback: Southwestern Style Rice — Joann’s Food For Thought – A Girls Guide to Capetown

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