Southwestern Rice
Southwestern Rice is a colorful dish that is packed full of fresh vegetables and similar to what you’d enjoy at your local Tex-Mex restaurant.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium-sized onion chopped
- 1 jalapeño pepper seeded and chopped
- 1 red bell peppers chopped
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cloves garlic peeled and minced
- 1 cup of brown rice cooked
- 10 oz. bag of Black Bare Beans
- 1 cup corn kernels fresh or frozen
- 16 oz cherry tomatoes diced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup water
- 1/3 cup fresh cilantro chopped
Instructions
- Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, bell pepper, jalapeño pepper, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, approximately 7-8 minutes.
- Stir in the garlic and cook for 1 minute.
- Add in the cooked brown rice, Bare Beans Naked Black Beans, corn kernels, diced tomatoes, and salt and pepper. Give it a large stir.
- Pour in the water put the lid on, and bring it to a boil. Turn the heat down to low and let it simmer for approximately 20 minutes (or until all the liquid is absorbed).
- Let it sit for 5 minutes. Fluff with a fork. Right before serving stir in the fresh cilantro.
- Spoon the Mexican rice into bowls and garnish with fresh cilantro, avocado, sour cream or any of your families other favorite tex-mex toppings. Serve with wedges of lime.
Video
Notes
For Garnish
- Chopped cilantro
- Sliced Avocado
- Lime Wedges
Nutrition
Calories: 260kcal | Carbohydrates: 49g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 209mg | Potassium: 586mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1096IU | Vitamin C: 49mg | Calcium: 52mg | Iron: 3mg