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Southwestern rice and beans with seasoned rice, black beans, corn, and peppers in a bowl

Southwestern Rice and Beans

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

Description

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

Ingredients

Scale
  • 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)

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

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Find it online: https://hurrydishes.com/southwestern-rice-and-beans/