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Southwestern Skillet Rice

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

Rice is a staple in Mexican cuisine and there are so many ways to make it. This Southwestern Skillet Rice is ready in under 30 minutes without sacrificing an ounce of flavour. It’s so delicious you may upgrade it from side dish to main dish!
https://www.plainchicken.com/southwestern-skillet-rice/

 1 tbsp Olive Oil
 1 Medium Green PepperDiced
 1 Medium OnionChopped
 2 Garlic ClovesMinced
 1 cup Uncooked Long-Grain Rice
 ½ tsp Ground Cumin
 ½ tsp Chili Powder
 1 (10 ounce) Can Rotel Diced Tomatoes and Green ChiliesUndrained
 1 (14.5 ounce) Can Chicken Broth
 2 cups Frozen CornThawed
 1 (15 ounce) Can Black BeansRinsed and Drained
 ¼ cup Crumbled Queso FrescoOptional
1

In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute.

2

Stir in rice, Rotel tomatoes, cumin, chili powder, and chicken broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.

3

Stir in corn and black beans. Cover and cook 5 minutes, until heated through. Season with salt and pepper, if desired.

4

Top rice with crumbled queso freso and serve.

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