Southwest Rice Food

SOUTHWEST RICE

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

SOUTHWESTERN RICE WITH CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.

CHEESY SOUTHWEST RICE AND CORN

Steps:

• Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
• Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.

SOUTHWESTERN RICE BOWL

Steps:

• In a microwave-safe bowl with a lid, layer ingredients in the order listed.
• Cover and microwave for 30-60 seconds, until hot.

SOUTHWEST RICE SALAD

Steps:

• In a large bowl, combine the rice, beans, corn and onions.
• Toss to mix.
• In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
• Pour the dressing over the rice mixture and mix well.
• Garnish with the cilantro and chopped tomatoes.
• This salad can be made 1-2 days in advance and served either cold or room temperature.

SOUTHWEST VEGETABLES & RICE OR TORTILLAS

Steps:

• Heat olive oil in a frying pan.
• Add Red Pepper, Scallions and carrots and saute for 2 minutes.
• Add corn, and tomato and mix through, cooking for 2 minutes.
• Add tomato, black beans, spinach and jalapenos and stir until spinach is mixed through.
• Add all spices and cook for an additional 3-5 minutes until heated well.
• Carefully make a mount of white rice on your plate, and top with black bean mixture.
• Sprinkle with as much shredded cheese as you desire, and quickly microwave to melt the cheese.
• Serve and Enjoy!

SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN

Steps:

• For the rice:.
• Heat a large sautee pan with tight fitting lid, over high heat.
• Add the oil and allow to come to a shimmer.
• Add rice and stir for 3 minutes.
• Add onion, cook and continue stirring for another 3 minutes.
• Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
• Remove pan from heat and keep rice covered until ready to use.
• For the beans:.
• Heat large soup pot over high heat.
• Add oil and allow to come to a shimmer.
• Add onions and cook, stirring, until onion begins to turn color.
• Add garlic and oregano; cook for 1 minute.
• Reduce heat to medium, add tomatoes, broth, beans and cilantro.
• Allow to simmer until liquid is reduced by half (about 20 minutes).
• Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
• Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
• Serve in shallow bowls and top each serving with sliced avocado.
• Serve with warm tortillas, if desired.