Southwestern Rice

Southwestern Rice

1 small Vidalia onion, diced (about 1/2 cup)
2 Tbsp olive oil
2 cloves garlic, minced
1/4 cup frozen Sofrito
1/2 packet taco seasoning mix
1/2 tsp cumin
1/8 tsp turmeric
1 cup long grain rice
14 oz chicken broth
15 oz can black beans, rinsed and drained
10 oz can Mexi-Corn
10 oz can Ro-Tel


Cook the onion in the olive oil in a large skillet until onion is translucent. Add garlic and sofrito and cook until Sofrito is thawed, stirring often. Add rice, taco seasoning, cumin and turmeric and bring to a boil, stirring occasionally. Cover tightly, reduce heat and simmer 15 minutes or until rice is done. Stir in the beans, corn and Ro-tel and continue cooking over low heat another 10-15 minutes or until completely hot.

Adapted from a recipe at allrecipes.com

This was really good...however, next time I'll cook the rice with the taco seasoning, cumin and turmeric in the chicken broth separately and mix it in at the end. This would be awesome with cheese on it and baked a few minutes until melty!