Southwestern Rice
Description
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself.
Ingredient
- 1 cup of white rice
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes with green chilies
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Optional toppings: shredded cheese, diced avocado, cilantro, sour cream
Direction
1. In a pot, bring 2 cups of water to a boil. Add the rice and cook according to package instructions.
2. In a separate pan, heat olive oil over medium heat. Add the diced onion and red bell pepper and cook until softened, about 5 minutes.
3. Add the drained black beans, canned diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper to the pan. Stir to combine.
4. Let the mixture cook for about 5 minutes, stirring occasionally.
5. Once the rice is cooked, add it to the pan with the black bean and tomato mixture. Stir to combine and let cook for an additional 2-3 minutes.
6. Serve the southwestern rice hot, topped with shredded cheese, diced avocado, cilantro, and sour cream if desired. Enjoy!
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