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Southwestern Rice

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.'"

Rate/Review | Read Reviews (68)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 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

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.

Footnotes

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.