Southwestern Rice and Beans

This Southwestern Rice and Beans comes together in about 30 minutes? yep, you heard that right! And the best part? It’s all made in one pot, making cleanup a breeze for your busy weeknight dinners. Your family will absolutely love this meal because it’s not only delicious but also incredibly versatile!

Ingredient Breakdown

Here’s what you’ll need to whip up this fantastic dish:

• 2 tablespoons oil: For sautéing the veggies and getting that lovely flavor kick going.
• 1 small poblano or green pepper, finely diced: Adds a nice pop of flavor and color.
• 1 small onion, finely diced: Because what’s a good meal without some aromatic onions?
• 1 clove garlic, minced: Garlic makes everything better, right?
• 1 cup rice, rinsed: I usually prefer long grain, but you do you!
• 2 teaspoons paprika: It gives the dish a wonderful depth of flavor.
• 1 teaspoon cumin: Essential for that southwestern kick!
• 1/2 teaspoon Mexican oregano or regular oregano: Use what you have; both work.
• 1/2 teaspoon salt: Just a couple pinches to bring out all the flavors.
• A couple pinches of pepper: Always to taste!
• 1/4 teaspoon cayenne or red chili flakes (optional): If you like it spicy, go for it!
• 2 tablespoons tomato paste: This adds richness and body to the dish.
• 1 can Rotel, drained (juices reserved): Use the spicy or mild version depending on your preference.
• Enough broth (vegetable, chicken, or beef) to make two cups combined with the reserved Rotel juices: This is what cooks the rice to perfection.
• 1 15-ounce can of black or pinto beans, rinsed and drained: Adds protein and fiber, super healthy!
• 1 15-ounce can whole corn, drained: Sweet, juicy corn is a must in this recipe!
• 1 to 1 1/2 cups grated cheese (optional): Cheesy goodness makes everything better!
• Garnish of choice: Finish with cheese, avocado, tomatoes, lime wedges, cilantro, or sour cream for added yum!

How to Make Southwestern Rice and Beans

Let’s dive right into the cooking process! Trust me, it’s as simple as it sounds.

1. In a large skillet, heat the oil over medium-high heat. The oil should shimmer just a bit, this means it’s ready for the good stuff!

2. Add the diced poblano (or green pepper) and onion to the skillet, stirring frequently for about 3 to 4 minutes until they start to soften and become translucent. I seriously love this part, the smell of veggies cooking is just the best!

3. Toss in the minced garlic and cook for about 1 minute until fragrant. Just be careful not to let it burn, okay?

4. Next, add the rinsed rice to the skillet, stirring and cooking for a couple of minutes to toast the rice slightly. This just amps up the flavor!

5. Lower the heat a tad and add the paprika, cumin, Mexican oregano, salt, and cayenne. Stir well, making a well in the center, and add the tomato paste. Cook for 1 minute, stirring occasionally and getting those flavors to meld.

6. Pour in enough broth combined with the reserved Rotel juices to make 2 cups total. Stir it all up, and bring to a boil, then reduce the heat to let it simmer.

7. Stir in the rinsed beans and drained corn, cover, and let it simmer for about 15 minutes until the rice is tender and has absorbed all those amazing flavors.

8. Once cooked, let it sit covered for an additional 5 minutes, then fluff the rice with a fork.

9. Gently stir in the cheese (if using), and serve with your choice of garnishes. The cheese should get all melty and delightful!

If you loved this recipe, be sure to check out my Greek Lemon Rice, my French Onion Rice, or my Texas Roadhouse Seasoned Rice!

Tips for Success

Quick & Easy

This dish comes together in under 30 minutes, which is perfect for those crazy weeknights when time is short but you still want something homemade and delicious.

One Pot Wonder

I love dishes that utilize one pot! Not only does it mean less cleanup for me (yay!), but all those flavors meld beautifully.

Budget-Friendly

Seriously, this meal doesn’t break the bank. Using pantry staples like rice and canned beans makes it an ideal dinner on a budget, and you can stretch those groceries so much further!

Customizable

The secret to a delicious Southwestern Rice and Beans? Use whatever ingredients you have on hand. Got extra bell pepper? Throw it in! Leftover grilled chicken? Perfect addition.

Comfort Food

Loaded with tons of flavor and textures, this recipe is total comfort food at its finest. It fills you up, warms you up, and sends you back for seconds, what’s not to love?

Serving and Storage

Serving Suggestions

This Easy Southwestern Rice and Beans can be served on its own, or you can add a dollop of sour cream, fresh avocado slices, diced tomatoes, and a sprinkle of cilantro for an extra punch of flavor. If you really want to go wild, pair it with homemade cornbread or tortilla chips for a fun twist!

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, if it even lasts that long!

Reheating Instructions

To reheat, I recommend using the microwave. Just pop it in a microwave-safe bowl, cover it (a damp paper towel works well), and heat for about 1-2 minutes or until warmed through. Stir halfway for even heating.

Freezer Friendly

Yes, this dish is freezer-friendly! Just cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Just thaw overnight in the fridge before reheating, and you’re good to go!

And that’s how you whip up an incredible Quick and Easy Southwestern Rice and Beans! Whether you’re looking for a delicious weeknight dinner or something to impress your friends, this one-pot dish definitely ticks all the boxes. Happy cooking!

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Southwestern Rice and Beans

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• Author: amelia
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty one-pot dinner that comes together in about 30 minutes, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 2 tablespoons oil
• 1 small poblano or green pepper, finely diced
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 cup rice, rinsed
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon Mexican oregano or regular oregano
• 1/2 teaspoon salt
• A couple pinches of pepper
• 1/4 teaspoon cayenne or red chili flakes (optional)
• 2 tablespoons tomato paste
• 1 can Rotel, drained (juices reserved)
• Enough broth (vegetable, chicken, or beef) to make two cups combined with the reserved Rotel juices
• 1 15-ounce can of black or pinto beans, rinsed and drained
• 1 15-ounce can whole corn, drained
• 1 to 1 1/2 cups grated cheese (optional)
• Garnish of choice (cheese, avocado, tomatoes, lime wedges, cilantro, or sour cream)

Cook Mode Prevent your screen from going dark

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Instructions

1. In a large skillet, heat the oil over medium-high heat until it shimmers.
2. Add diced poblano (or green pepper) and onion; stir frequently for 3-4 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed rice and cook for a couple of minutes to toast slightly.
5. Lower the heat and add paprika, cumin, Mexican oregano, salt, and cayenne; stir well and create a well in the center for tomato paste, cooking for 1 minute.
6. Pour in enough broth with reserved Rotel juices to make 2 cups; bring to a boil then reduce to simmer.
7. Stir in rinsed beans and drained corn; cover and simmer for about 15 minutes until rice is tender.
8. Let sit covered for an additional 5 minutes, then fluff with a fork.
9. If using, stir in cheese and serve with garnishes.

Notes

This dish can be stored in an airtight container in the refrigerator for up to 4 days and is freezer-friendly for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 550mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 12g
• Protein: 18g
• Cholesterol: 10mg