Southwest Side Dish Recipes

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

Southwestern Rice image

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.

Ingredients

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

SOUTHWESTERN VEGGIE SKILLET

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories Side Dish Vegetables Corn

Time 35m

Yield 6

Number Of Ingredients 11

Southwestern Veggie Skillet image

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g

Ingredients

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

SOUTHWEST SIDE DISH

This tasty combo goes together quickly. Vary the veges depending on what you have and what you like. Goes well with grilled chicken or beef. Is hearty enough to work as a vegetarian main course. (It's important to drain and rinse the black beans well, or the finished dish can get an unattractive, sticky consistency)

Provided by dianegrapegrower

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Southwest Side Dish image

Steps:

Prep all veges.
Heat oil in large skillet on medium high heat. Saute onions, red bell pepper, and green beans 5 minutes. Add zucchini, saute 3-5 minutes. Add corn and black beans and heat through. Timing can vary a bit with size of veggie pieces - the goal is to have them crisp tender with perhaps an occasional blackened spot.
Season with vinegar, chili powder, salt and pepper to taste. Sprinkle with cilantro and stir to combine. Serve at once.

Nutrition Facts : Calories 152.3, Fat 7.3, SaturatedFat 1, Sodium 182.6, Carbohydrate 19.4, Fiber 5.6, Sugar 2.4, Protein 4.9

Ingredients

1/2 onion, chopped
1/2 red bell pepper, chopped
3/4 cup green beans, cut in 1-inch pieces
1 medium zucchini, cut in 1/4-inch thick quarter-rounds
3/4 cup frozen corn
3/4 cup canned black beans (drained and rinsed)
2 tablespoons olive oil
1/2 teaspoon vinegar (your preference, we like rice or cider vinegar)
1/4 teaspoon chili powder or 1/4 teaspoon red pepper flakes
salt and pepper
2 tablespoons chopped cilantro

SPICY SOUTHWESTERN SLAW

Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.

Provided by DEBNJAMES

Categories Salad Coleslaw Recipes No Mayo

Time 1h30m

Yield 6

Number Of Ingredients 11

Spicy Southwestern Slaw image

Steps:

In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g

Ingredients

3 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

BAKED SOUTHWEST SANDWICHES

I like to prepare these tasty sandwiches whenever I have a few friends over for an informal lunch. The combination of toppings is out of this world. I'm often asked for the recipe. -Holly Sorensen, Reedley, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Baked Southwest Sandwiches image

Steps:

In a bowl, combine olives, chili powder, cumin and salt; set aside 2 tablespoons. Add the mayonnaise, sour cream and onion to the remaining olive mixture. , Place bread on an ungreased baking sheet; spread 1 tablespoon of mayonnaise mixture on each slice. Top with turkey and tomatoes. Spread with another tablespoon of mayonnaise mixture; top with avocados and cheeses. Sprinkle with reserved olive mixture. Bake at 350° for 15 minutes or until heated through.

Nutrition Facts : Calories 435 calories, Fat 31g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 579mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.

Ingredients

1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup chopped green onions
8 slices Italian bread
3/4 to 1 pound thinly sliced cooked turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese

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Southwest Side Dish Recipes

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

SOUTHWESTERN VEGGIE SKILLET

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

SOUTHWEST SIDE DISH

SPICY SOUTHWESTERN SLAW

BAKED SOUTHWEST SANDWICHES

I like to prepare these tasty sandwiches whenever I have a few friends over for an informal lunch. The combination of toppings is out of this world. I'm often asked for the recipe. -Holly Sorensen, Reedley, California

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