Southwestern Rice
This salad complements any Tex-Mex meal wonderfully.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 120
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 120
1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
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, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Source: tasteofhome.com
Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
