A simple and delicious meat-free one-pot veggie and rice dish with a southwestern kick! This dish is prepped and cooked all in one pot in about 30 minutes, making it a great midweek, last-minute dinner.

To kick off Hispanic Heritage Month here is a recipe celebrating Latin America with white rice, which is a staple and prevalent. I am all about one-pot meals and if I can get dinner on the table in under 30 minutes, even better.

My daughter is now a vegetarian, so I am constantly challenged trying to figure out how to make a meatless meal that is going to satisfy the entire family.

This southwestern rice dish really is the perfect weeknight meal. It can be served as a main entrée, a filling for tacos, lettuce wraps, or bell peppers, or makes a delicious side dish.

This southwestern rice is loaded with colorful veggies and reminds me of the flavors of cowboy caviar, with the combination of veggies and black beans, but with the addition of rice.

Mahatma Rice is a staple in my pantry, because it’s easy to cook, quick to make, and extremely versatile.

This southwestern rice dish will satisfy everyone at your table. And did I mention that this dish is a one-pot meal, which is great for weeknight dinners, especially if you’re the one cleaning up afterward. 

How to Grill Corn 

This recipe calls for one roasted corn on the cob. For a simpler variation, feel free to use frozen corn. I’m a bit obsessed with fresh corn during the summer and roasted it for this recipe for an added dimension of flavor.

How to roast corn on the stovetop

I roast my corn on the cob directly on an open flame on my gas stovetop; it takes around 4 to 5 minutes.

Roast corn on the grill

If you don’t have a gas stove, you can roast corn on the cob on a gas or charcoal grill outside.

Char corn in a skillet

If neither is  an option, char corn in a cast-iron skillet. Heat 1 tablespoon of oil in a skillet, over medium-high. Add kernels cut from cob and cook, undisturbed, until lightly charred underneath, 1 to 2 minutes. Toss and continue to cook, tossing occasionally, until lightly charred all over, 2 to 3 minutes longer.

Where’s the beef?

If you would like to add meat to this dish, you can slice up grilled bratwurst or cubes of grilled chicken for a heartier meal.

Type of rice

This dish can be made with Mahatma Brown Rice instead of white rice, but you will need to increase the cook time from 15 minutes to 35 to 40 minutes.

Do you need to rinse rice?

Speaking of rice – do you rinse rice? It is generally recommended to wash any rice that has been imported, while American-grown rice does not need to be washed because of how it is processed. According to Mahatma Rice FAQs, rinsing rice removes the enrichment.

 

overhead shot of a pot of one pot Southwestern rice

One-Pot Southwestern Rice

4.75 (8 ratings)
A simple and delicious meat-free one-pot veggie and rice dish with a southwestern kick! This dish is prepped and cooked all in one pot in about 30 minutes, making it a great midweek, last-minute dinner.
Print Pin Rate
Yield: 4
Prep Time: 1 minute
Cook Time: 29 minutes
Total Time: 30 minutes

Ingredients

  • 1 corn cob , or ¾ cup frozen corn
  • 1 tablespoon olive oil
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1/4 medium red onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, diced
  • 1 cup Mahatma Long Grain Rice
  • ½ teaspoon chili powder
  • 14 ounces vegetable or chicken broth
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • avocado, diced
  • cilantro leaves for garnish

Instructions 

  • Shuck the corn and remove the silks. Place an ear of corn right on a burner. Light your gas stove and turn heat to medium-high. Roast the corn over the gas flame, turning every minute or so until the kernels are charred in various places all around the corn.
  • Remove corn from heat and let cool.
  • Use a sharp knife to cut off the corn kernels and set aside.
  • In a large Dutch oven or stockpot, heat oil over medium-high heat; sauté peppers and onion 3 minutes. Add garlic and jalapeño; cook and stir 2 minutes.
  • Stir in rice, chili powder, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
  • Stir in corn, black beans, and tomatoes; cook, covered, until heated through.
  • Serve warm with diced avocado and cilantro.

Notes

  • If you would like to add meat to this dish, you can slice up grilled bratwurst or cubes of grilled chicken for a heartier meal.
  • This dish can be made with Mahatma Brown Rice instead of white rice, but you will need to increase the cook time from 15 minutes to 35 to 40 minutes.
Calories: 404kcal, Carbohydrates: 76g, Protein: 15g, Fat: 5g, Saturated Fat: 1g, Sodium: 387mg, Potassium: 895mg, Fiber: 13g, Sugar: 6g, Vitamin A: 1320IU, Vitamin C: 85mg, Calcium: 86mg, Iron: 4mg
Author: Yvette Marquez
Course: Side Dish
Cuisine: Tex-Mex

Photography by Jenna Sparks 

This post is in partnership with Mahatma. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.