Southwestern Skillet Rice - our go-to side dish for all of our Mexican dishes. Rice loaded with cumin, chili powder, Rotel tomatoes, corn, black beans, onions, bell peppers, and garlic. I could make a meal out of this yummy rice! This is super easy to make and tastes fantastic! Ready in under 30 minutes. It goes great with everything - tacos, enchiladas, casseroles, and grilled chicken and steak! #meatless #mexican #rice #skillet
1(10-oz)can Rotel diced tomatoes and green chiliesundrained
1(14.5-oz)can chicken broth
2cupsfrozen cornthawed
1(15-oz)can black beans, rinsed and drained
¼cupcrumbled queso fresco,optional
Instructions:
In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute.
Stir in rice, Rotel tomatoes, cumin, chili powder, and chicken broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
Stir in corn and black beans. Cover and cook 5 minutes, until heated through. Season with salt and pepper, if desired.
Top rice with crumbled queso freso and serve.
Notes:
Queso fresco is a soft Mexican cheese made with cow's milk. I bought mine at Walmart. If you can't find queso fresco, you can substitute feta cheese
Can substitute vegetable broth or water for the chicken broth if you want a vegetarian dish.
Is Southwestern Skillet Rice spicy? There is a small kick to the rice from the Rotel diced tomatoes and green chiles. Use a can of MILD Rotel tomatoes if you are sensitive to heat.
Feel free to add cooked chicken, steak, or shrimp to the rice for an easy one-pot main dish.