Looking for a flavorful and simple side dish to pair with your favorite Mexican or Tex-Mex meals? This Easy Taco Rice is the perfect solution! Infused with spices like cumin, chili powder, and garlic, and packed with the flavor of Southwest corn, poblanos, and green chiles, this dish brings a bold twist to traditional rice. It’s ready in just 30 minutes and makes a delicious accompaniment to tacos, burritos, or grilled chicken. The addition of fresh cilantro at the end adds a bright, fresh finish.
Ingredients:
- 2 tablespoons butter
- 1 cup long grain rice
- 2 cups chicken broth
- 1 (15.25-ounce) can Southwest corn with poblano and red peppers, drained
- 1 (4-ounce) can mild chopped green chiles
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions:
- Toast the Rice:
- In a medium saucepan, melt the butter over medium heat.
- Add the rice and cook, stirring frequently, for about 2-3 minutes, or until the rice is lightly toasted and golden brown.
- Cook the Rice:
- Stir in the chicken broth, Southwest corn with poblano and red peppers, chopped green chiles, chili powder, cumin, garlic powder, dried oregano, salt, and black pepper. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed.
- Finish and Serve:
- Once the rice is cooked, remove it from the heat and fluff with a fork. Stir in the fresh chopped cilantro for a burst of color and flavor.
- Serve the taco rice as a side dish with your favorite tacos, grilled meats, or even as a base for burrito bowls.
Conclusion:
This Easy Taco Rice is packed with flavor and can elevate any meal with its combination of Southwest corn, green chiles, and fragrant spices. It’s quick to make and perfect for busy weeknights, offering a delicious side that pairs wonderfully with a variety of dishes. Make it your go-to for adding a Tex-Mex flair to your dinner table!
Easy Taco Rice with Southwest Corn and Green Chiles
Ingredients
- 2 tablespoons butter
- 1 cup long grain rice
- 2 cups chicken broth
- 1 15.25-ounce can Southwest corn with poblano and red peppers, drained
- 1 4-ounce can mild chopped green chiles
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro chopped
Instructions
Toast the Rice:
- In a medium saucepan, melt the butter over medium heat.
- Add the rice and cook, stirring frequently, for about 2-3 minutes, or until the rice is lightly toasted and golden brown.
Cook the Rice:
- Stir in the chicken broth, Southwest corn with poblano and red peppers, chopped green chiles, chili powder, cumin, garlic powder, dried oregano, salt, and black pepper. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed.
Finish and Serve:
- Once the rice is cooked, remove it from the heat and fluff with a fork. Stir in the fresh chopped cilantro for a burst of color and flavor.
- Serve the taco rice as a side dish with your favorite tacos, grilled meats, or even as a base for burrito bowls.