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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:
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(17)
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PREP TIME
5 Min
COOK TIME
25 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
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
Reviewed on May 22, 2007 by
JLK77
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JLK77
May 22, 2007
This dish is good, but I like a little more flavor. Next time I will use more of the spices. Perhaps double? I think this would also be very tasty with some fresh, chopped cilantro (I didn't have any on hand). Will definitely make again.
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2 users found this review helpful
This dish is good, but I like a little more flavor. Next time I will use more of the spices....
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Reviewed on Mar. 28, 2007 by
zamgirl
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zamgirl
Mar. 28, 2007
I used a can of rotel and it really added some spice and made it wonderful!
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2 users found this review helpful
I used a can of rotel and it really added some spice and made it wonderful!
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Reviewed on Dec. 28, 2006 by Jen
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Jen
Dec. 28, 2006
Excellent. I added chicken and it was a total meal.
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2 users found this review helpful
Excellent. I added chicken and it was a total meal.
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Reviewed on Dec. 19, 2008 by BRISSER
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BRISSER
Dec. 19, 2008
That is delicious, great recipe, thank you.
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1 user found this review helpful
That is delicious, great recipe, thank you.
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Reviewed on Aug. 2, 2007 by
Khristin
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Khristin
Aug. 2, 2007
I "created" this side dish out of items in my pantry last night to go with some soft tacos and didn't see this version until today. Obviously, it is slightly different: I used 3/4 cup of white rice which I sauted only 4 minutes with the onions and peppers before adding 1 1/2 cups of water (with a chicken boullion cube) and boiled for 20 minutes. For the seasonings I added 1/4 teaspoon of cayenne pepper and 1/2 teaspoon of chili powder. After 20 minutes I added the beans, (canned) corn, and a can of Rotel and cooked for a few minutes over low heat. This is a wonderful sidedish that can be modified based on whatever you have around.
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1 user found this review helpful
I "created" this side dish out of items in my pantry last night to go with some soft tacos and...
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Reviewed on Jul. 25, 2007 by
BREATHE_IN_DREAMS
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BREATHE_IN_DREAMS
Jul. 25, 2007
I used this as a jumping off point because I didn't have all of the ingredients. I didn't have the corn or black beans so I used roasted corn and black bean salsa instead. I also used instant brown rice and added some frozen mixed veggies while I was saute-ing the onion, pepper, and garlic. This went quite well with the tacos I whipped up. Plus my version has veggies and dietary fiber to boot. ;p
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1 user found this review helpful
I used this as a jumping off point because I didn't have all of the ingredients. I didn't...
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Reviewed on May 26, 2007 by Leslie
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Leslie
May 26, 2007
Good basic recipe. I didn't have frozen corn or chicken stock, so I substituted canned sweet corn and replaced the chicken stock with 1 vegetable bouillion with 2 cups of water. I also doubled the amount of cumin listed and added 1 tsp of Chipolte Chile powder, 1/2 tsp ground black pepper and a dash of salt. Served with blue corn chips. Delicious.
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1 user found this review helpful
Good basic recipe. I didn't have frozen corn or chicken stock, so I substituted canned sweet...
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Reviewed on Sep. 23, 2008 by
mc
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mc
Sep. 23, 2008
My family loves this rice. I have made it a few times and have not added the tumeric, but near the end of cooking time I add chopped cilantro. Tonight I am adding some chopped chicken for a 1 skillet meal. Thanks for the recipe!
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0 users found this review helpful
My family loves this rice. I have made it a few times and have not added the tumeric, but near...
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Reviewed on Sep. 14, 2008 by Melody
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Melody
Sep. 14, 2008
Yum! This was a tasty and easy meal. I did a lot of tweaking: I used brown rice, and pinto beans, since that was all we had. I also used a can of sweet corn and a can of mild green chilies and one fresh tomato. I also added 1/2 teaspoon of chili powder since we like it spicy, but we didn't taste it at all. We still added hot sauce to the dish. Next time we will add more chili powder, and maybe even a half teaspoon of salt. We also grated some cheese on top and spoon of nonfat plain yogurt. We will definitely keep this recipe! Thanks.
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0 users found this review helpful
Yum! This was a tasty and easy meal. I did a lot of tweaking: I used brown rice, and pinto...
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Reviewed on Jan. 31, 2008 by NIGHTBIRD
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NIGHTBIRD
Jan. 31, 2008
Tasty! I made with green and red pepper, extra hot rotel and no corn.
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0 users found this review helpful
Tasty! I made with green and red pepper, extra hot rotel and no corn.