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 flavor. It’s so delicious you may upgrade it from side dish to main dish!
https://www.plainchicken.com/southwestern-skillet-rice/
In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute.
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.
Stir in corn and black beans. Cover and cook 5 minutes, until heated through. Season with salt and pepper, if desired.
Top rice with crumbled queso freso and serve.
Ingredients
Directions
In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute.
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.
Stir in corn and black beans. Cover and cook 5 minutes, until heated through. Season with salt and pepper, if desired.
Top rice with crumbled queso freso and serve.
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