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
Scale
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
