Easy Southwest Rice
Easy Southwest Rice
Figuring out how to make easy, affordable meals for busy schedules is easy with help from the co-op! This filling southwest rice dish can be made using budget-friendly Field Day and Sno Pac products so you can eat well without going over your grocery budget.
Looking for more easy, affordable meals? Try our recipe for easy tofu fried rice!
Ingredients
- 1 cup white rice, rinsed
- 16 oz. vegetable broth*
- 2 Tablespoons neutral oil such as canola or sunflower
- 1 Tablespoon garlic granules
- 5 oz. frozen bell peppers, thawed
- ⅔ cup frozen sweet corn, thawed
- 1 15-oz. can black beans, drained and rinsed
- 2 Tablespoons taco seasoning
Instructions
Bring vegetable broth to a boil in a pot with a tight fitting lid. Add rice, oil, and garlic granules. Reduce heat to medium-low, cover, and cook until liquid is absorbed and rice is tender (about 30 minutes).
While the rice is boiling, heat 1 Tablespoon oil in a medium sauté pan or cast iron skillet over medium-high heat. Once the oil is shimmering, add the thawed peppers, corn, and taco seasoning to the pan and sauté for 8-10 minutes or until veggies are soft and beginning to brown. Lower the heat to medium and add the black beans and stir. Once the beans are heated through, remove the pan from heat.
Toss the cooked veggies with the rice and serve while warm.
Notes
*If using canned broth, one can will suffice. Alternately, you can use 2 teaspoons of powdered or jarred vegetable bouillon.