Southwestern Skillet Rice Recipe
If you’re craving a vibrant, hearty meal that brings a burst of flavor with every bite, this Southwestern Skillet Rice Recipe is exactly what you need. It’s a colorful, comforting dish that combines fluffy rice with the bold zest of green peppers, black beans, corn, and just the right touch of spices. Whether it’s a quick weeknight dinner or a crowd-pleaser for your next gathering, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Southwestern Skillet Rice Recipe lies in its simple yet thoughtfully chosen ingredients. Each one adds a unique note that balances flavor, texture, and color to create a dish that’s both satisfying and visually appealing.
- 1 Tbsp olive oil: This brings a smooth, fruity base that helps soften the veggies and infuse the rice with flavor.
- 1 medium green pepper, diced: Adds a mild crunch and a fresh bite, brightening up the whole dish.
- 1 medium onion, chopped: Essential for a subtle sweetness that deepens the overall flavor profile.
- 2 garlic cloves, minced: Garlic gives a warm, aromatic kick that ties the ingredients together perfectly.
- 1 cup uncooked long-grain rice: The star starch that soaks up all the rich tastes and creates a fluffy texture.
- ½ tsp ground cumin: Brings an earthy, smoky undertone native to southwestern cuisine.
- ½ tsp chili powder: Adds mild heat and complexity without overpowering the other flavors.
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained: This gives the dish juicy bursts of tomato alongside a mild chili pepper tang.
- 1 (14.5-oz) can chicken broth: Used instead of water for cooking the rice, infusing it with savory depth.
- 2 cups frozen corn, thawed: Sweet kernels that add pops of texture and brighten up every spoonful.
- 1 (15-oz) can black beans, rinsed and drained: A hearty, protein-packed addition that rounds out the dish beautifully.
- ¼ cup crumbled queso fresco (optional): A mild, crumbly cheese that adds a touch of creaminess and authenticity when sprinkled on top.
How to Make Southwestern Skillet Rice Recipe
Step 1: Sauté the Veggies
Start by heating the olive oil in a large nonstick skillet over medium-high heat. Toss in the diced green pepper and chopped onion, sautéing them for about 3 minutes until they soften just right. Then, add the minced garlic and give it a good stir for another minute to release that irresistible aroma. This step is the foundation for layering flavors that will shine through in the finished dish.
Step 2: Combine the Rice and Spices
Next, stir the uncooked long-grain rice directly into the skillet along with the can of Rotel tomatoes (with their juices), ground cumin, and chili powder. Pour in the chicken broth and bring the mixture to a boil. Once boiling, lower the heat, cover the skillet, and let it simmer for about 15 minutes. This simmering step is where the rice absorbs all the vibrant flavors and transforms into a tender, colorful base.
Step 3: Add Corn and Black Beans
When the rice is tender, stir in the thawed corn and drained black beans. Cover again and cook for 5 minutes to heat everything through evenly. This step brings a lovely balance of sweetness, heartiness, and subtle spice that makes the Southwestern Skillet Rice Recipe so comforting.
Step 4: Finish with Queso Fresco
Finally, sprinkle the top with crumbled queso fresco if you’d like. This optional cheese adds a creamy, slightly tangy touch that perfectly complements the spiced rice. Serve hot and enjoy every vibrant bite!
How to Serve Southwestern Skillet Rice Recipe
Garnishes
Fresh cilantro or chopped green onions make excellent garnishes, adding a burst of color and subtle, fresh flavor. A squeeze of lime juice or a dollop of sour cream can also brighten up the dish and add an extra tangy contrast to the savory spices.
Side Dishes
This skillet rice pairs wonderfully with grilled chicken, steak, or fish for a complete Southwestern-inspired meal. For a meatless option, serve alongside roasted vegetables or a crisp green salad to balance the hearty rice.
Creative Ways to Present
For a fun presentation, scoop the Southwestern Skillet Rice into warm tortilla shells and top with avocado slices and pickled jalapeños for an impromptu taco bowl. Or, serve it layered with cheese and beans in a baking dish, topped with melted cheese and fresh salsa for a casserole-style dish that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors develop even more after resting, making it just as delicious the next day.
Freezing
This Southwestern Skillet Rice Recipe freezes well too. Place cooled rice in freezer-safe containers or bags, separating into portions for easy reheating. You can keep it frozen for up to three months.
Reheating
Reheat leftovers by microwaving with a splash of water or broth to keep the rice moist. Alternatively, warm it on the stovetop over medium heat, stirring occasionally until heated through. Add a little extra seasoning if needed after reheating.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! Swap the chicken broth for vegetable broth and skip the queso fresco, or use a plant-based cheese alternative. The black beans and veggies provide plenty of protein and flavor to keep it hearty and satisfying.
What type of rice works best for this dish?
Long-grain rice is ideal here because it stays fluffy and separate as it cooks. Avoid using short-grain or sticky rice varieties, as they may clump together and change the texture of the dish.
Can I add more heat to the Southwestern Skillet Rice Recipe?
Definitely! Increase the chili powder or add diced jalapeños or hot sauce when cooking. Just adjust according to your heat preference to keep the balance of flavors.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and check the canned goods for any unexpected additives.
How can I make this recipe dairy-free?
Simply omit the queso fresco or replace it with a dairy-free cheese. The dish is flavorful enough to shine even without the cheese topping.
Final Thoughts
At its heart, the Southwestern Skillet Rice Recipe is a celebration of flavor, color, and comfort all cooked in one skillet. It’s easy, quick, and endlessly versatile—everything you want in a weeknight dinner or casual gathering meal. Give it a try and you might just find yourself reaching for it again and again. Happy cooking!
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Southwestern Skillet Rice Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Southwestern Skillet Rice is a flavorful and colorful one-pan dish combining tender long-grain rice with diced tomatoes, green chilies, black beans, corn, and aromatic spices. Perfect as a quick and hearty side or vegetarian main, it brings a vibrant blend of Southwest-inspired flavors and textures in just 25 minutes.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 medium green pepper, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup uncooked long-grain rice
- ½ tsp ground cumin
- ½ tsp chili powder
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (14.5-oz) can chicken broth
- 2 cups frozen corn, thawed
- 1 (15-oz) can black beans, rinsed and drained
- ¼ cup crumbled queso fresco (optional)
Instructions
- Sauté Vegetables: In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced green pepper and chopped onion, sautéing for about 3 minutes until softened. Then, add the minced garlic and cook for 1 more minute, stirring frequently to release the garlic’s aroma without burning.
- Add Rice and Spices: Stir in the uncooked long-grain rice, the undrained can of Rotel diced tomatoes and green chilies, ground cumin, chili powder, and chicken broth. Bring the mixture to a boil.
- Simmer the Rice: Once boiling, reduce the heat to low and cover the skillet. Let it simmer until the rice is tender and has absorbed most of the liquid, about 15 minutes.
- Add Corn and Beans: Stir in the thawed frozen corn and rinsed and drained black beans. Cover again and cook for an additional 5 minutes to heat through.
- Finish and Serve: Season with salt and pepper to taste if desired. Top the skillet rice with crumbled queso fresco for a creamy and tangy finish. Serve warm.
Notes
- You can substitute vegetable broth to make this dish vegetarian friendly.
- Queso fresco is optional but adds a creamy texture and mild flavor.
- For extra protein, add cooked shredded chicken or ground turkey when adding beans and corn.
- This dish can be made spicier by adding more chili powder or diced jalapeños.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southwestern
