Southwestern Rice

This is very good and filling! Serve as a side dish, or add cooked chicken to make it a main dish (recipe at bottom, or just cook diced chicken and season with garlic salt). My kids didn't want to try it--too many different things one one plate, the picky things--but my husband L-O-V-E-D it! This would also be really good as a burrito filling or served with chips and sour cream. Serves 4-6 as  a main dish, 6-8 as a side dish.

Southwestern Rice

1 Tbsp butter or olive oil
1 medium onion, diced
4 -5 cloves garlic, minced
2 c chicken broth
1 tsp ground cumin
1 tsp ground tumeric
1/4 c cilantro, chopped
1 c uncooked long grain rice
1 15-oz can black beans, drained and rinsed
1 10-oz can tomatoes and green chilies, undrained
1 10-oz bag frozen corn, thawed
1 tsp salt

lime wedges, optional

1. Heat butter or oil in large skillet over medium heat. Add onion and garlic; cook 3-4 minutes. Stir in broth, cumin, turmeric, cilantro, and rice; bring to a boil. Reduce heat, cover and simmer 15 minutes or until rice is tender.
2. Mix in beans, tomatoes, corn and salt (and cooked chicken, if adding--recipe below). Heat over medium-high temperature, covered, until all ingredients are heated through. Serve hot with lime wedges, if desired.

Chicken (optional)

1 Tbsp olive oil
1 1/2 c uncooked chicken, cubed
1/2 c salsa
salt and pepper to taste

Heat oil in medium frying pan over medium heat. Add chicken and salsa. Cover and cook 5 minutes. Uncover and simmer until the liquid is mostly dissolved, about 15-20 minutes. Season with salt and pepper. Add to finished rice and stir well to make a main dish.