Southwestern Rice | Need a new side dish to serve on taco night? I have some good news you probably have most of the items in this recipe already in your pantry!
One night I was making tacos and wanted to serve something different. So I went rummaging through my pantry. To me those usually end up being the best recipes and most times I don’t write them down. Like last night when I wanted a sweet sauce for our pork chops. I made the sweet sauce with brown sugar, mustard, ketchup and vinegar but alas….I didn’t write it down. So that recipe will have to wait for another day. You’re in luck with this one! I decided to write it down as I was making it.
- 1 cup long grain white rice (dry)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 cloves of garlic, chopped
- 1/4 cup tomato sauce
- 1 tablespoon taco seasoning
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup frozen whole kernel corn
- 1/4 cup diced green chiles
- 1/4 cup fresh cilantro, chopped
- In a medium saucepan add the rice, salt, oil and garlic.
- Cook on medium heat; stir and sauté until lightly toasted.
- Add the tomato sauce and taco seasoning; stir to combine.
- Turn heat down to low; add the water.
- Bring to a low simmer; cook until rice is tender (about 20 minutes).
- During the last 5 minutes of cooking add the beans, corn and chiles; stir to combine.
- Cook long enough to heat through.
- Stir in the cilantro right before serving.
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