Southwestern Rice
I love serving this Southwestern rice with Mexican dishes. It is very flavorful!
I love serving this Southwestern rice with Mexican dishes. It is very flavorful!
- Carbohydrate 268.878763333333 g
- Cholesterol 0 mg
- Fat 5.24821625 g
- Fiber 9.59183319167296 g
- Protein 23.4575783333333 g
- Saturated Fat 0.608722781645833 g
- Serving Size 1 1 Serving (527g)
- Sodium 727.557666666667 mg
- Sugar 259.28693014166 g
- Trans Fat 0.4373194064625 g
- Calories 1249 calories
Step-by-step
- In a 3 quart saucepan, heat up the oil on medium heat.
- Once hot, add the onions and cumin and stir until onions have softened.
- Add the tomatoes and chiles, continuously stirring until the liquid begins to evaporate.
- Stir in the rice and mix well so that all rice is covered with the tomato, pepper & onions mixture. Continue stirring for about 2 minutes.
- Add chicken broth and turn heat to high. Once it comes to a boil, cover pan and bring down heat to a low simmer. Cook on low for 17-20 minutes or until fluffy.
As a busy mom of three, I'm always on the lookout for quick and easy recipes that my family will love. This Southwestern rice is one of my go-to dishes because it's packed with flavor and can be ready in just 30 minutes.
The best part about this recipe is that it's so versatile. I love serving it with Mexican dishes, but it would also be great as a side dish for grilled chicken or fish. You could even add some black beans or corn to make it a complete meal.
I hope you enjoy this recipe as much as my family does!
