Southwestern Pilaf

Nutriscore Rating: 77/100

Packed with vibrant flavors and wholesome ingredients, Southwestern Pilaf is a one-pot wonder that brings bold Tex-Mex flair to your dinner table. This easy-to-make dish combines tender long-grain white rice with sautéed bell peppers, black beans, and sweet corn, all simmered in a perfectly seasoned vegetable broth infused with smoky cumin, chili powder, and paprika. A squeeze of fresh lime juice and a sprinkle of chopped cilantro brighten every bite, making it a satisfying and flavorful vegetarian option. Whether served as a hearty side dish or a standalone meal, this pilaf can be customized with optional shredded cheddar cheese for a creamy finish or an extra kick of cayenne for spice lovers. Ready in just 40 minutes, Southwestern Pilaf is the perfect choice for a quick weeknight dinner that doesn’t compromise on taste or nutrition.

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1.5 cups long-grain white rice
• 3 cups vegetable broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons salt
• 0.25 teaspoons cayenne pepper (optional for heat)
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• 0.5 cup shredded cheddar cheese (optional, for garnish)

📝 Instructions

9 steps

1. In a large skillet or medium pot, heat olive oil over medium heat.

2. Add the diced yellow onion and sauté until translucent, about 3-4 minutes.

3. Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 2-3 minutes until softened.

4. Add the long-grain white rice to the pan and stir to coat it in the oil and vegetables. Toast the rice for 1-2 minutes, stirring frequently.

5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for about 15 minutes, or until the rice is nearly done and most of the liquid is absorbed.

6. Gently fold in the black beans, thawed corn, cumin, chili powder, smoked paprika, salt, and cayenne pepper. Cover and cook for another 5 minutes, allowing the flavors to meld and any remaining liquid to be fully absorbed.

7. Remove the pot from heat and stir in the lime juice and chopped cilantro.

8. Let the pilaf rest for 5 minutes before fluffing with a fork.

9. Optionally, sprinkle with shredded cheddar cheese before serving.

Nutrition Facts

1 serving (2172.2g)

Calories		1842
% Daily Value*
Total Fat		59.0 g	76%
	Saturated Fat	18.8 g	94%
	Polyunsaturated Fat	4.8 g
Cholesterol		60 mg	20%
Sodium		3332 mg	145%
Total Carbohydrate		269.5 g	98%
	Dietary Fiber	50.0 g	179%
	Total Sugars	38.8 g
Protein		71.9 g	144%
Vitamin D		0.3 mcg	2%
Calcium		799 mg	61%
Iron		19.9 mg	111%
Potassium		3838 mg	82%

*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.

Source of Calories

Fat: 531 cal (28.0%%)

Protein: 287 cal (15.2%%)

Carbs: 1078 cal (56.8%%)