Easy Southwestern Rice Recipe
Easy Southwestern Rice is a simple one-pot side dish made with fluffy rice, sweet corn, Rotel tomatoes, garlic, and warm spices for the perfect flavorful addition to taco night or any Tex-Mex meal.
Ingredients
- 2 Tbs Butter (divided)
- 1 Cup Long Grain White Rice
- ½ Cup Onion, diced
- 3 Cloves Garlic, minced
- 15 Oz Corn (drained)
- 10 Oz Rotel with the Green Chilis, undrained
- Salt and Pepper to taste
- ½ teaspoon Cumin
- ½ Tsp Chili Powder
- ½ teaspoon Garlic Powder
- 1.5 Cup Chicken Broth
- 1 Tbs Better Than Bullion
- 1 Lime Juice
- Cilantro/ Parsley
Instructions
- Melt the butter in a large skillet or saucepan over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the fresh garlic and cook for another 30 seconds until fragrant.
- Add the uncooked rice and stir continuously for 2-3 minutes until lightly toasted.
- Add the entire can of undrained Rotel and the corn. Season with garlic powder, cumin, and chili powder. Mix the Better Than Bouillon into the chicken broth until dissolved and pour it into the skillet.
- Stir everything together and bring to a gentle boil. Reduce the heat to low, cover tightly, and cook for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork, stir in the butter and garnish with chopped cilantro or parsely and fresh lime juice before serving.