Name: Tex Mex Chunky Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 cup long-grain white rice; 2 cups chicken or vegetable broth; 1 can diced tomatoes, drained; 1 can black beans, rinsed and drained; 1 bell pepper, chopped; 1 small red onion, diced; 1 cup corn kernels (fresh, frozen, or canned); 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; Salt and pepper, to taste; 2 tablespoons olive oil; Fresh cilantro, for garnish; Lime wedges, for serving

Instructions

In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they begin to soften, about 5 minutes.
Add the minced garlic, chili powder, cumin, and paprika to the skillet. Stir and cook for an additional minute until fragrant.
Add the rice to the skillet and stir to coat the grains with the spices and vegetables.
Pour in the chicken or vegetable broth and drained diced tomatoes. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a lid. Let the rice simmer for about 15-20 minutes, until most of the liquid is absorbed and the rice is tender.
Once the rice is cooked, add the black beans and corn to the skillet. Stir gently to incorporate all the ingredients.
Taste the Tex Mex Chunky Rice and adjust the seasoning with salt and pepper according to your preference.
Allow the dish to heat through for a few more minutes, ensuring all ingredients are nicely melded together.
Serve the Tex Mex Chunky Rice hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the top.

Ingredients

Instructions

Nutrition Facts

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