Spicy Texan Rice
Packed with bold Southwestern flavors, Spicy Texan Rice is a hearty, one-pot dish that combines tender long-grain rice with vibrant bell peppers, smoky spices, and a touch of heat from optional jalapeños. This zesty recipe is simmered to perfection in a flavorful mixture of chicken or vegetable broth, spiced with smoked paprika, cumin, and chili powder, and finished with sweet corn and protein-rich black beans for a satisfying, balanced meal. Ideal for weeknight dinners or as a flavorful side dish, this Tex-Mex inspired rice is not only delicious but also versatile, offering vegetarian customization and serving options like fresh cilantro and zesty lime wedges for a lively finish. Perfect for anyone craving a taste of Texas, this dish is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced (optional for extra heat)
- 1 14-ounce can canned diced tomatoes
- 3 cups chicken broth (or vegetable broth for vegetarian version)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 1 15-ounce can canned black beans, rinsed and drained
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a large, heavy-bottomed skillet or pot, heat the vegetable oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced red and green bell peppers, and minced jalapeño (if using). Cook for an additional 2-3 minutes until fragrant.
Add the rinsed rice to the skillet and stir frequently. Toast the rice for about 2 minutes until slightly golden.
Stir in the canned diced tomatoes, chicken broth, smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15-20 minutes, or until the rice is tender and fully cooked. Avoid stirring to keep the texture fluffy.
Once the rice is cooked, gently fold in the frozen corn and rinsed black beans. Cover again and allow them to heat through for 5 minutes.
Turn off the heat and let the rice sit, covered, for 5 minutes to absorb any remaining liquid.
Fluff the rice with a fork and garnish with chopped cilantro if desired. Serve hot with lime wedges on the side for a zesty touch.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.3 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 581 mg | 12% | |
*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.
