Southwestern Rice

4 of 5
(32 ratings)
Total Time
Number Of

Long grain rice kicked up with zesty tomatoes, corn, peppers and black beans

  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
  • 1 cup long-grain white rice, uncooked
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained

Purchase ingredients from Peapod or Amazon

  1. Heat oil in medium saucepan over medium heat. Add vegetables and rice; cook and stir 3 minutes.
  2. Add broth and undrained tomatoes; bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until liquid is absorbed.
Cook's Tips

For a spicier Spanish Rice, use Ro*Tel® Original Diced Tomatoes & Green Chilies.

Cook's Tips

For a spicier Spanish Rice, use Ro*Tel® Original Diced Tomatoes & Green Chilies.

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Nutrition Information
Calories: 256 View complete nutrition information
Reviews (13)

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Overall Rating

Miss Tea June 13, 2015

Very tasty. Did add 3/4 tsp. chili powder and 1/2 tsp. cumin. Added some pan grilled red meat with taco seasoning. This will make a great side dish for taco night. The fam loved it.

jackie2830 November 15, 2013

Very tasty! I couldn't find the specific frozen veggies, so I just used frozen mixed vegetables and added half a yellow pepper. I was going to add cumin, however we enjoyed this with Hellman's Crunchy Tortilla Chicken [so good] and it had both Chili pepper and lime juice so it was spicy enough. Such a totally delicious meal! Plus quick/easy!

Fenaye August 02, 2013

This was good. I used one can of drained red beans instead of the frozen veggie mix. I also added a little salt, cumin, paprika, cayenne and black pepper.

Barbara June 09, 2012

I live in Arizona close to a border town. I have made many versions of spanish rice and by mutual agreement of more than 40 people at a gathering this recipe was voted most awesome. Even my 3 grandchildren requested multiple servings

socalmom March 03, 2012

I made this last night to go with our enchiladas. This is so good! I added a bit of cumin and a little lime juice. I know I will be making this regularly. Thanks Rotel!

the retreat center November 16, 2011

I really like this recipe very easy and quick...although im a cook i had to improvise this recipe with a little bit of spices to tweek the whole recipe...i added spanish paprika,ground cumin,tumeric,and oregano for the flavor...i also used green pepper instead of was to die for!!!!