Santa Fe Rice
Bursting with bold Southwestern flavors, Santa Fe Rice is a vibrant one-pot dish that's as easy to make as it is satisfying. This recipe combines fluffy, long-grain white rice with sautéed onions, green bell peppers, black beans, sweet corn, and zesty diced tomatoes with green chilies for a harmonious medley of color and taste. Seasoned with aromatic spices like cumin, chili powder, and smoked paprika, each bite is packed with warmth and spice. Simmered in savory chicken broth, the rice absorbs every drop of flavor, making it a hearty main or flavorful side. Perfect for busy weeknights or casual gatherings, this dish is ready in just 35 minutes and can be elevated with garnishes like shredded cheddar cheese, fresh cilantro, and a squeeze of lime. Whether served on its own or paired with grilled chicken or tacos, Santa Fe Rice is a surefire crowd-pleaser and a must-try for fans of Tex-Mex cuisine!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 1 cup, drained canned corn kernels
- 1 cup, rinsed and drained canned black beans
- 1 15-ounce can, undrained canned diced tomatoes with green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 1 cup (optional, for garnish) shredded cheddar cheese
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 1 lime (optional, for serving) lime wedges
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside to drain.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and green bell pepper. Sauté for 4-5 minutes until softened and fragrant.
Stir in the rinsed rice and cook for 1-2 minutes, stirring constantly, to lightly toast the grains.
Add the canned diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Raise the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet or saucepan with a lid, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
After the rice has cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Stir in the canned corn kernels and black beans until evenly distributed and warmed through.
Taste and adjust seasoning with additional salt or spices, if needed.
Serve the Santa Fe Rice warm, garnished with shredded cheddar cheese, fresh cilantro, and lime wedges, if desired.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 29.6 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1103 mg | 85% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2888 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
