Southwestern Rice

This Southwestern rice is full of flavor, full of veggies, and tastes delicious. I adore this dish for a few reasons:

1. It’s made in one pot, which means less dirty dishes,
2. It’s a main dish for me and a side dish for the guys (I grill chicken breasts to go with it for them) and
3. It’s versatile – add or subtract any of the veggies, add or subtract spices (it still tastes good without them), add shredded cheese at the end, or even add meat.

I usually make a big batch of this at least once a month with whatever I have on hand for veggies, beans and herbs, and freeze leftovers to use throughout the remainder of the month. As noted in the recipe, it serves 4-8. I know this is a wide range but it depends on if you’re serving it as a side or as a main dish, and, of course, it depends on how much each person eats.

Ingredients:
1 Tablespoon olive oil or water (for cooking vegetables)
⅓ cup chopped onion
⅓ cup chopped bell peppers (red, green, orange, or a combination)
¼ cup corn (fresh or frozen)
⅓ cup black beans (fresh, frozen, or canned – drained if canned)
1 small jalapeno pepper, seeds removed and pepper minced, optional
½ teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon dried oregano
1 can Rotel Tomatoes (whichever type is your favorite)
2 teaspoons chicken or vegetable bouillon
1 cup rice, rinsed and drained
1¾ cups water
¼ cup minced cilantro, optional
salt and pepper, to taste
shredded cheese, sour cream, guacamole – optional toppings

Instructions:
In a small bowl measure out all dried spices (basil through oregano). Set aside. To a saucepan over medium heat, add oil or water. Once heated, add onions and peppers and sauté until onion is translucent, about 3-4 minutes, stirring frequently. Add corn, drained beans, and jalapeno, if using. Stir to cook, about 3 minutes. Add a teaspoon or two additional water or oil if pan is getting dry. Add dried spices and stir constantly, allowing to bloom in the hot pan, about 1 minute. Stir in Rotel tomatoes until incorporated. Stir in bouillon and rice, stirring a few seconds until all rice kernels are coated. Add water and stir until incorporated. Turn heat to high and allow to come to a light boil. Turn heat down to low, cover saucepan and cook 20-40 minutes, following time required for the type of rice you are using. (typically 20 minutes for white and 40 minutes for brown). Uncover and stir in cilantro, if using. Serve. We’ve served this plain, with tortilla chips, with tortilla shells, and over greens.

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