4796

Southwestern Rice

Prep Time: 5 minutes Total Time: 25 minutes Serves: 4 servings (about 1 cup each)
3.55 of 5 (31 ratings)

Long grain rice kicked up with zesty tomatoes, corn, peppers and black beans

INGREDIENTS

  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
  • 1 cup long-grain white rice, uncooked
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained

DIRECTIONS

  1. Heat oil in medium saucepan over medium heat. Add vegetables and rice; cook and stir 3 minutes.
  2. Add broth and undrained tomatoes; bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until liquid is absorbed.

COOK'S TIPS

  1. For a spicier Spanish Rice, use Ro*Tel® Original Diced Tomatoes & Green Chilies.

NUTRITION INFORMATION

Calories: 256 Serving Size: 4 servings (about 1 cup each)

FULL-LENGTH REVIEWS

12 people have reviewed Southwestern Rice
jackie2830 November 15, 2013
Overall Rating: 5 of 5 stars

Very tasty! I couldn't find the specific frozen veggies, so I just used frozen mixed vegetables and added half a yellow pepper. I was going to add cumin, however we enjoyed this with Hellman's Crunchy Tortilla Chicken [so good] and it had both Chili pepper and lime juice so it was spicy enough. Such a totally delicious meal! Plus quick/easy!

Fenaye August 02, 2013
Overall Rating: 4 of 5 stars

This was good. I used one can of drained red beans instead of the frozen veggie mix. I also added a little salt, cumin, paprika, cayenne and black pepper.

Barbara June 09, 2012
Overall Rating: 5 of 5 stars

I live in Arizona close to a border town. I have made many versions of spanish rice and by mutual agreement of more than 40 people at a gathering this recipe was voted most awesome. Even my 3 grandchildren requested multiple servings

socalmom March 03, 2012
Overall Rating: 1 of 5 stars

I made this last night to go with our enchiladas. This is so good! I added a bit of cumin and a little lime juice. I know I will be making this regularly. Thanks Rotel!

the retreat center November 16, 2011
Overall Rating: 5 of 5 stars

I really like this recipe very easy and quick...although im a cook i had to improvise this recipe with a little bit of spices to tweek the whole recipe...i added spanish paprika,ground cumin,tumeric,and oregano for the flavor...i also used green pepper instead of red...it was to die for!!!!

mamoobarbie August 15, 2011
Overall Rating: 4 of 5 stars

To Reviewer1, I have read and reread this recipe and can find nothing stating this dish is supposed to be a meatless/vegetarian dish. It sounds like a dish that can be changed up to be whatever you want it to be, fish, chicken, beef, pork or just like it is with any kind of broth you want.

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