Southwestern Rice
Elevate your dinner table with this vibrant and hearty Southwestern Rice recipe, a one-pan wonder bursting with bold flavors and wholesome ingredients. Perfect for busy weeknights or weekend gatherings, this dish combines fluffy long-grain rice simmered in vegetable broth with a colorful medley of veggies like green bell peppers, sweet corn, and tangy diced tomatoes with green chilies. Black beans add a protein-rich twist, while a zesty blend of chili powder, cumin, and smoked paprika packs each bite with southwestern flair. Garnished with fresh cilantro and a splash of lime, this meal is as refreshing as it is satisfying. Whether served as a standalone dish or a side for your favorite Tex-Mex entrée, this recipe is a guaranteed crowd-pleaser. Keywords: Southwestern rice, Tex-Mex rice recipe, one-pan rice dish, vegan Tex-Mex, rice and beans recipe.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 medium, diced green bell pepper
- 1 cup corn kernels
- 1 15-ounce can, drained and rinsed black beans
- 1 10-ounce can, drained diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 whole, cut into wedges lime
Instructions
Rinse the rice under cold water until the water runs clear. Set aside.
In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the rice, cover, reduce the heat to low, and simmer for 15-18 minutes, or until the broth is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice cooks, heat the olive oil over medium heat in a large skillet.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced green bell pepper. Cook for 2-3 more minutes until the peppers start to soften.
Add the corn kernels, black beans, and diced tomatoes with green chilies. Stir to combine.
Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the vegetable mixture. Stir well and cook for another 5 minutes, allowing the flavors to meld.
When the rice is ready, add it to the skillet with the vegetable mixture. Stir gently to combine all the ingredients evenly.
Remove the skillet from the heat and stir in the chopped cilantro.
Serve hot with lime wedges on the side for an extra pop of flavor.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.3 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 593 mg | 13% | |
*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.
