Southwestern Rice Pilaf
Bursting with vibrant flavors and wholesome ingredients, Southwestern Rice Pilaf is a one-pot wonder that brings the zesty charm of the Southwest right to your table! This easy recipe combines fluffy long-grain white rice simmered in savory vegetable broth with sautéed vegetables such as onion, red bell pepper, and carrots, accented by garlic and smoky spices like cumin, smoked paprika, and chili powder. Tossed with sweet corn, protein-packed black beans, and a refreshing hint of lime, this colorful dish is as nutritious as it is delicious. Perfect as a flavorful side dish or a vegetarian main course, this pilaf can be whipped up in under 40 minutes and is sure to become a weeknight favorite. Whether topped with fresh cilantro or served as is, this dish is a vibrant celebration of bold spices and hearty ingredients!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, finely diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 cup black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large lime, juiced and zested
- 0.25 cup cilantro, chopped (optional)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a medium saucepan, heat the olive oil over medium heat.
Add the diced onion, bell pepper, and carrot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the rice, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the rice and coat it in the spices.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Remove the lid and fluff the rice with a fork. Stir in the corn, black beans, lime zest, and lime juice.
Taste and adjust seasoning, adding more salt or lime juice if desired.
Garnish with chopped cilantro, if using, and serve warm.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 26.6 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2678 mg | 57% | |
*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.
