Description
Southwestern Skillet Rice: Hearty rice dish with spicy chorizo, black beans, corn, and bell peppers. Quick, flavorful, and perfect for a crowd.
Ingredients
Scale
- 1½ cups (300g) long-grain white rice, rinsed
- 3 cups (710ml) chicken or vegetable broth
- 2 tablespoons (30ml) olive oil
- 1 medium onion, diced (about 1 cup/160g)
- 1 red bell pepper, diced (about 1 cup/150g)
- 1 green bell pepper, diced (about 1 cup/150g)
- 2 cloves garlic, minced (about 2 teaspoons/6g)
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 cup (175g) corn kernels, fresh or frozen
- 1 can (10oz/283g) diced tomatoes with green chilies
- 2 teaspoons (6g) ground cumin
- 1 teaspoon (3g) chili powder
- 1 teaspoon (5g) salt
- ½ teaspoon (1g) black pepper
- ¼ cup (15g) fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Step 1: Prepare Your Base Heat olive oil in a large skillet with a tight-fitting lid over medium heat. Add diced onions and cook for 3-4 minutes until they begin to soften and turn translucent. Add the diced red and green peppers and continue cooking for another 3 minutes until they begin to soften. Finally, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Step 2: Add Spices and Rice Sprinkle the cumin, chili powder, salt, and pepper over the vegetable mixture, stirring to coat everything evenly. The spices should become aromatic, about 30 seconds. Add the rinsed rice to the skillet and stir to coat each grain with the flavorful oil and spice mixture. This toasting step adds tremendous depth to your Southwestern Skillet Rice and helps the grains maintain their individual texture.
- Step 3: Combine Remaining Ingredients Pour in the broth, diced tomatoes with green chilies (undrained), black beans, and corn. Give everything a gentle stir to distribute ingredients evenly. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet with the tight-fitting lid.
- Step 4: Cook and Rest Let the Southwestern Skillet Rice simmer, covered, for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Resist the urge to lift the lid during cooking, as this releases steam needed for properly cooking the rice. Once the rice is done, remove the skillet from heat and let it stand, still covered, for 5 minutes. This resting period is crucial for perfect texture.
- Step 5: Finish and Serve Uncover the skillet and fluff the rice gently with a fork. Sprinkle with fresh chopped cilantro and squeeze fresh lime juice over the top. Serve your Southwestern Skillet Rice hot, with additional lime wedges on the side for an extra zesty kick.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 calories per serving
- Sugar: 5 grams
- Sodium: 700 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 mg