Southwestern Rice

Southwestern Rice is a flavorful and hearty dish inspired by the bold and spicy flavors of the American Southwest. This recipe combines rice with a medley of colorful vegetables and the smoky, zesty notes of southwestern spices for a delicious and satisfying meal.

Prep Time
Cook Time
Total Time
Main Course


For Soaking Rice

  • 1 cup long-grain white rice

  • 2 cups water or vegetable broth

Veggies And Herbs

  • 1 tablespoon vegetable oil

  • 1 small onion, finely chopped

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 cup black beans, cooked and drained

  • 1 cup diced tomatoes (canned or fresh)

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder (adjust to your spice preference)

  • 1/2 teaspoon paprika

  • Salt and black pepper to taste

  • 1/4 cup fresh cilantro leaves, chopped (optional)

  • Lime wedges for garnish (optional)

  • Sour cream or shredded cheese for serving (optional)


Soaking Rice

  • Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. Drain well.

Cooking Rice

  • In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

  • Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.

  • Add the diced red and green bell peppers to the saucepan. Sauté for about 3-4 minutes until they start to soften.

Dum Cooking

  • Cover the saucepan again and let it sit for a few minutes to allow the flavors to meld.

  • Serve the Southwestern Rice hot, garnished with lime wedges, and accompanied by sour cream or shredded cheese if desired.

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