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
Reviews
I made it just like the recipe. I decided to add salt, the zest and juice of one large lime, and about a half cup of chopped cilantro. It took it over the top delicious. It is a good recipe I just like a little more zip.
The rice dish was really good. I omitted the green pepper because I didn't have, and used a can of mild green chilies, and a can of fire roasted tomatoes. I also topped with cheese. Served with sour cream and guacamole.
I made this recipe for a campout covered dish, reheated it in my 9 x 13 casserole crockpot, sprinkled it with cheddar cheese upon reheating, and it was a hit! Planning to include it in our family Mexican night buffet. Great side dish!! Will use it often
Wonderful recipe. My family loved it. Used rotel tomatoes with chilies and the kick was perfect. Will be making this again. This is my second review but needed to make it 5 stars.
It is simple and tastes great. I did what one other reviewer did and substituted the green chile tomatoes with the 4 oz can of mild green chiles with a can of fire roasted diced tomatoes along with amping up the cumin to 1 teaspoon. I sprinkled shredded cheddar cheese upon serving. I will be using this recipe often.
Very tasty and fast to make. I didn’t have frozen corn so used can corn instead & it worked out fine. I would def make this again. It makes a lot more than I thought it would. There are just 2 of us & we’ll have plenty for future meals
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Great sidedish, amazing flavor and easy to make.
My son was eating this in a bowl by itself he enjoyed it that much. Went well with our chicken fajitas and jicama slaw with peanut recipes.
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