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Southwestern Rice

SUBMITTED BY: Michelle Dennis

"'I created this zippy side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully,' writes Michelle Dennis of Clarks Hill, Indiana. 'Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself.'"
RECIPE RATING:
The reviewer gave this recipe 26 stars. This recipe average a 4.5 star rating.
Read Reviews (17)
PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive or canola oil
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (10 ounce) package frozen corn, thawed

DIRECTIONS

  1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 minutes. Stir in the broth, rice, cumin and turmeric; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add beans, tomatoes and corn; heat through.

FOOTNOTE

  • Nutritional Analysis: One serving (3/4 cup) equals 198 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 339 mg sodium, 37 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2007 by JLK77
This dish is good, but I like a little more flavor. Next time I will use more of the spices.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2007 by zamgirl
I used a can of rotel and it really added some spice and made it wonderful! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2006 by Jen
Excellent. I added chicken and it was a total meal. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2008 by BRISSER
That is delicious, great recipe, thank you. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2007 by Khristin
I "created" this side dish out of items in my pantry last night to go with some soft tacos and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2007 by BREATHE_IN_DREAMS
I used this as a jumping off point because I didn't have all of the ingredients. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2007 by Leslie
Good basic recipe. I didn't have frozen corn or chicken stock, so I substituted canned sweet... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2008 by mc
My family loves this rice. I have made it a few times and have not added the tumeric, but near... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2008 by Melody
Yum! This was a tasty and easy meal. I did a lot of tweaking: I used brown rice, and pinto... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by NIGHTBIRD
Tasty! I made with green and red pepper, extra hot rotel and no corn.