One 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!
- 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
Heat canola oil in a large skillet over medium high heat.
Add onions and cook for 3-4 minutes.
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.
Add black beans and corn.
Add chicken broth.
Then add cumin, chili powder, salt and tumeric.
Stir to combine. Increase heat back to medium high and bring to a boil.
Reduce heat back to low. Cover and simmer for 20-25 minutes or until rice is done.
Garnish with fresh cilantro.