Southwestern Rice

By Addie

"I created this zippy side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully," writes Michelle Dennis of Clarks Hill, Indiana. "Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself."

Ingredients

• 1 medium green pepper, diced
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 cup uncooked long grain rice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 package (10 ounces) frozen corn, thawed

Preparation

Step 1

In a large nonstick skillet, saute green pepper and onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, rice, cumin and turmeric; bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add the beans, tomatoes and corn; heat through. Yield: 8 servings.
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REVIEWS:

This rice is really tasty. The only thing I changed is I used a 15 oz. can of petite diced tomatoes and a 4 oz. can of mild chilies. It was easy and tasted great. I'll definitely be making this again. It was even better the next day. Enjoy!

It is easy to make and it tasted delicious.