This Southwest Rice is a wonderful accompaniment to Mexican dishes such as No-Bake Bean Enchiladas. But it’s much more versatile than just a side dish. Sometimes I make this just to use in other recipes throughout the week. Consider scooping it onto a bowl of freshly chopped lettuce for a filling salad. Or stuff it into tortillas with salsa and a slice of avocado. Stir it into a broth of tomato sauce and water for a fast soup. Try layering it between no-boil lasagna noodles with Tofu Sour Cream, fresh spinach leaves, and Freezer Enchilada Sauce on top. See what I mean? It’s one dish for many meals.
- 1 12 oz pkg - frozen blend of corn, black beans, chopped onions, and chopped peppers (we use Birds Eye Southwest Blend)
- 3 medium - garlic cloves, minced or pressed
- 4 cups - long-grain brown rice, such as basmati, uncooked
- 2 Tbs - tomato paste
- 1 Tbs - chili powder
- 1 Tbs - dried oregano
- 1 tsp - ground cumin
- 8 cups - water
- 1/2 cup - fresh cilantro, chopped (optional)
- In a large saucepan over medium heat, dry sauté the southwest veggie blend until the onions are translucent.
- Add the remaining ingredients, and bring to a boil. Reduce heat to low, cover, and cook 35-40 minutes, until all the water is absorbed. Remove from heat and let stand, covered, for 5-10 minutes, to help evenly distribute the moisture from top to bottom. Salt to taste.
- Serve with a sprinkling of the cilantro, if using.
If you are warming leftovers of this dish, try warming it in a non-stick skillet. Letting the rice get a bit brown and toasty makes it even more delicious.
Nutrition (per serving): 406 calories, 84% calories from carbohydrates, 9% calories from protein, 7% calories from fat, 9.1g fiber.