Here’s an easy side or main, this one-skillet Southwestern Rice and Beans. As you might guess, it’s chock full of Southwestern flavors, some of my favorites, and maybe yours, too?
Southwestern Rice and Beans
Best of all, if you follow the simple rule of a 2 to 1 ratio of liquid to rice, this dish is absolutely customizable to your taste. More on that, below.
About Southwestern Rice and Beans:
Made as is, Southwestern Rice and Beans are a super tasty vegetarian main dish, but it also make a great side just as is. But those Southwestern flavors, garlic, cumin, and oregano, along with the magic of Rotel, play so nicely with other proteins.
Try browning up some ground beef when starting the dish, add a little sauteed or rotisserie chicken, or stir in some pulled pork for a hearty dish.
And of course, you can add cheese, too. It seems these days, a Southwestern dish seems just about naked without it!
Southwestern Rice and Beans – the rice cooks up perfectly with the right liquid ratio.
Making Southwestern Rice and Beans:
I think you can see that gorgeous rice in the dish; it’s plump and beautifully cooked, each grain separate. The key to pulling off a dish like this is the formula, mentioned above, the 2-to-1 ratio.
Note: Almost any casserole with rice can be converted to a skillet dinner as long as that proportion is followed and the dish isn’t stirred too much. Just leave it alone and let it very gently simmer.
Since the Rotel adds some liquid and not all brands of tomatoes with green chile have the same amount of tomatoey liquid, just strain it into a measuring cup and top off with stock of your choice.
Substitutes:
If you’d like to shortcut the recipe, use taco seasoning to taste, leaving out the individual spices and herbs.
If you wish, you can vary it to taste with the original seasonings, adding more if you’d like it even more flavorful.
Feel free to vary the type of canned beans used. Pinto beans are great in this dish, and almost any white bean will work, too. You might wish to experiment if you have beans with added flavors.
Southwestern Rice and Beans
Serving:
- However you serve Southwestern Beans and Rice, make sure to add a little lime when serving. It’s exactly what’s needed to bring out the best in the earthy flavors of the spices and chili. And of course, add or pass all your favorite garnishes: cilantro, avocado, onion, etc.
- Serve in bowls, and maybe pass a bowl of grated cheese along with tortillas for making your own burritos. The cheese, when added to the hot mixture, will help to make it more cohesive and hold it together.
Leftover Southwestern Rice and Beans:
Store in the refrigerator, tightly covered, for three to four days or freeze for up to three months or so.
For best results, reheat servings, lightly covered, in the microwave, stopping to stir as needed.
Other Easy Southwestern Recipes You Might Like:
- Southwestern Stuffed Peppers – these are a fun change-up from the more traditional Midwestern stuffed peppers.
- Easy Southwestern Pork Stew – this recipe was on rotation when my kids were teenagers. A mix of Mexican/American.
- Southwestern Chicken Bowls – this is an easy Instant Pot recipe, but you’d never guess by the flavor.
Southwestern Chicken Instant Pot Bowls
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Rice:
- Basic white rice is always cheap; look for the largest bag you’ll use in a reasonable time, but know expiration dates have little value.
- Check the Rice/Pasta aisle, the Mexican Aisle, and the Asian aisle (or markets) as well as discount stores or buyers clubs. Always compare price per pound.
Canned Beans:
- Canned beans are pricier than dried, but won’t break the bank. For comparison, one pound dried is about the equivalent of three cans.
- Check for great pricing in the ethnic aisles of the grocery store, as well as the vegetable aisle. Discount stores have great pricing year-round.
Corn, Canned & Canned Cream Corn:
- The best times to buy canned or creamed corn are late summer, when the warehouses are full, or before any big food holiday, when the sales are highly competitive.
- Know your pricing, watch for lows, and stock up appropriately for the year at rock bottom.
- Of all canned vegetables, it is one of the better. It’s a budget option over frozen, especially if used in recipes; a can has about 1 3/4 cup of corn.
RoTel Tomatoes:
- Save by buying store brands or taking advantage of sales. Both Aldi and Lidl carry a version, as do many Mexican/Latino markets.
- If not available in your area, sub in diced tomatoes with a small can (or partial) of green chiles.
Tomato Paste:
- Watch for tomato paste on deep sale and stock up; if available, discount stores offer great pricing.
- Store any excess in a Ziplock bag in the freezer. Add the tomato paste and mush it into a cylinder shape along the bottom. Roll up, seal, and freeze. It’s easy to break off the amount needed.
If Holiday dealings have left you over-stressed and overworked (and maybe over budget), there’s nothing cheaper than rice and beans! If you love the flavors of the Southwest, this quick and easy Southwestern Rice and Beans will fit the bill. Happy Holidays!
Mollie
Southwestern Rice and Beans
Southwestern Rice and Beans
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 1x
- Category: Main Dish Meatless
- Cuisine: Mexican or Southwestern
Ingredients
- 2 tablespoons oil
- 1 small poblano or green pepper, finely diced
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 cup rice, rinsed
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon Mexican oregano (or oregano)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne or red chili flakes, optional (if not using, substitute black pepper)
- 2 tablespoons tomato paste
- 1 can Rotel, drained, juices reserved
- enough broth (vegetable, chicken, or beef) combined with the reserved Rotel juices to make two cups
- 1 15-ounce can of black or pinto beans, rinsed and drained
- 1 15-ounce can whole corn, drained (about 1 3/4 cup)
- 1 to 1 1/2 cups grated cheese, optional
- Garnish of choice: cheese, avocado, tomatoes, lime wedges, cilantro, sour cream
Instructions
In a large skillet, heat oil over medium-high heat. Add the peppers and onion; stir three to four minutes until beginning to soften. Add the garlic and cook for about a minute, or until garlic is fragrant.
Add the rice and stir to coat in the oil. Continue to cook, stirring often, toasting the rice for two minutes or so, being careful not to burn. Look for the rice to turn white along the edges.
Turn the heat down to medium and working quickly, add the spices: the paprika, cumin, oregano, salt, and pepper of choice. Make a well in the center and add the tomato paste, allowing it to cook for about a minute, stirring, until the color slightly darkens. Stir into the rice.
Immediately add the broth of choice (combined with the juices from the Rotel) along with the tomato/green chile mixture from the Rotel, the beans, and corn. Stir together, and bring to a boil, turning up the heat if needed. Reduce the heat to a low simmer and simmer, covered, until rice is tender, about 15 minutes. Remove from heat and allow to sit, covered, for five minutes. Fluff with a fork. Gently stir in cheese if using.
Serve with desired garnishes.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 617 | |
| % Daily Value * | |
| Total Fat 34 g | 52 % |
| Saturated Fat 16 g | 80 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 90 mg | 30 % |
| Sodium 1355 mg | 56 % |
| Potassium 1150 mg | 33 % |
| Total Carbohydrate 75 g | 25 % |
| Dietary Fiber 14 g | 55 % |
| Sugars 22 g | |
| Protein 35 g | 69 % |
| Vitamin A | 2 % |
| Vitamin C | 83 % |
| Calcium | 12 % |
| Iron | 22 % |
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