SOUTHWESTERN RICE
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. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
SOUTHWEST RICE
This easy side makes the perfect accompaniment to any Southwestern meal. The bright colors and refreshing flavors guarantee second helpings. -Willie DeWaard, Coralville, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 196 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 364mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
CHEESY SOUTHWEST RICE AND CORN
Add some flavor to your weeknight dinners with this Cheesy Southwest Rice and Corn. It couldn't be simpler! Sauté your veggies and mix, then enjoy cheesy Southwest rice with red peppers, onion, corn and green chiles.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
- Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
- Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SOUTHWEST RED RICE
This spicy side will turn any meal into a fabulous fiesta!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Set oven control to Broil.
- Arrange bell pepper and chilies on oven rack with top surfaces about 5 inches from heat. Broil, turning occasionally, until skin is blistered and evenly browned (not burned). Remove to paper bag; close tightly. Let stand 20 minutes to soften skins. Peel skins and remove seeds.
- Place bell pepper and chilies in blender or food processor. Cover and blend on high speed until smooth.
- Cook and stir onion and garlic in butter in 3-quart saucepan over medium heat about 3 minutes or until onion is tender.
- Stir in remaining ingredients except bell pepper mixture. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not lift cover or stir.) Remove from heat; stir in bell pepper mixture. Cover and let steam 10 minutes.
Nutrition Facts : Calories 185, Carbohydrate 31 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg
SOUTHWESTERN RICE WITH CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.
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- In a large skillet, cook bacon over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan. Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
- Add the bacon, water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 8-10 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
- Transfer to the prepared baking dish. Cover and bake until the rice is tender, about 40-45 minutes, stirring every 15 minutes.
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