Southwest Rice
This Southwest Rice is the kind of weeknight side dish that quietly becomes the meal you crave. It’s bright from lime and cilantro, warm from cumin and chile powder, and comforting thanks to fluffy long-grain rice that soaks up a savory tomato-and-chile broth. Make it once and you’ll find reasons to make it again—served with grilled chicken, tucked alongside tacos, or as a simple main for a lazy evening.
I keep the technique straightforward so the rice cooks evenly and the flavors develop without fuss. Prep is short: dice, measure, and sauté. A single skillet, one lime, and a can of ROTEL do most of the work. Little choices—using broth instead of water, toasting the rice briefly—make a big difference in texture and depth.
Below you’ll find a clear shopping checklist, the exact method I use every time, and practical tips for swaps, storage, and avoiding common mistakes. No fluff—just useful, actionable advice so you can get dinner on the table with confidence.
Your Shopping Guide
Before you cook, scout your pantry. This recipe relies on a few specific items: long-grain white rice for the right texture, ROTEL tomatoes with green chiles for bright tomato heat, and chicken broth to infuse savory flavor. The rest—onion, corn, cilantro, lime—are quick picks at any market.
When picking the ROTEL can, check the label for “tomatoes and green chiles” so you get that balance of tomato brightness and chile tang. For rice, choose long-grain white rice (not instant or converted) to ensure the grains stay separate. Fresh cilantro and a plump lime make a big difference in the finishing brightness, so don’t skimp there.
If you’re shopping with time pressure, the recipe is forgiving: frozen corn works fine if you can’t find fresh, and a good low-sodium chicken broth keeps the salt under control. Plan for one skillet and a lid that seals well—the rice cooks evenly when steam is trapped.
Ingredients
- 1tablespoonbutter — adds fat for sautéing and helps toast the rice lightly for better flavor.
- 1cuplong grain white rice — the base; long-grain cooks up fluffy and separate.
- 1onion — diced; provides aromatics and sweetness when sautéed.
- 1cupcorn — texture and subtle sweetness to balance the chiles.
- 1/2teaspoongarlic powder — background savory note; measures into the pan with the rice.
- 1/2teaspooncumin — earthy warmth that defines the Southwest flavor profile.
- 1/4teaspoonChile powder — a touch of heat and smoky depth; adjust to taste.
- 1½cupschicken broth — the cooking liquid; infuses the rice with savory flavor.
- 10ouncesROTEL tomatoes with green chiles,(1 can) — tomatoes plus chiles provide acidity, moisture, and a mild kick; include the juices.
- 1lime — squeezed over the finished rice for bright acidity.
- Cilantro — chopped and sprinkled as a fresh herbal finish.
The Method for Southwest Rice
- Dice the onion and measure the spices and other ingredients so they are ready.
- In a large skillet, melt 1 tablespoon butter over medium heat.
- Add 1 cup long grain white rice, the diced onion, 1 cup corn, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon chile powder to the skillet. Stir to combine and sauté 2–3 minutes, stirring frequently, until the onion is translucent and the rice begins to toast.
- Pour in 1½ cups chicken broth and the 10 ounces ROTEL tomatoes with green chiles (include the juices). Stir, then bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the skillet, and simmer 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat, uncover, and fluff the rice with a fork. Squeeze the juice of 1 lime evenly over the rice and gently stir to combine.
- Chop cilantro and sprinkle it over the rice before serving.
What You’ll Love About This Recipe
First: it’s fast. Hands-on time is short and cleanup is minimal—one skillet gets most of the job done. The flavor is layered: toasting the rice develops a gentle nuttiness, chicken broth deepens the base, and the ROTEL brings bright tomato acidity with just enough chile bite.
Second: it’s versatile. This rice pairs well with grilled proteins, sits comfortably beside beans or greens, and makes a satisfying vegetarian plate if served with roasted vegetables. The lime and cilantro at the end lift the whole dish and keep it tasting fresh instead of heavy.
Finally: it’s reliable. The method—sauté, simmer covered, rest and fluff—delivers consistent texture: tender rice with distinct grains and no gummy clumps. Little steps, like measuring spices up front and toasting the rice briefly, ensure success every time.
Dairy-Free/Gluten-Free Swaps
Gluten: This recipe is naturally gluten-free as long as you use a gluten-free chicken broth. Double-check labels on canned goods if you are cooking for someone with a sensitivity.
Dairy: Replace the butter with a neutral oil, a light olive oil, or a dairy-free margarine if you want to avoid dairy. The fat’s role is to sauté and lightly toast the rice; any cooking fat with a neutral flavor works.
General swap tip: when substituting liquids or fats, maintain the same volumes and cooking timing. Avoid changing the rice type unless you adjust cooking time and liquid ratio accordingly.
Appliances & Accessories
Skillet: Use a large skillet with a tight-fitting lid. A wide skillet promotes even heat and gives the rice room to expand without crowding.
Tools: A sharp knife for dicing the onion, a measuring cup for precise rice and broth amounts, and a fork for fluffing the finished rice are all you need. An accurate measuring cup for the 1½ cups chicken broth ensures the rice cooks perfectly.
Optional: If you prefer, you can use a heavy-bottomed sauté pan or a shallow sauté pan—avoid glass lids that hold too much condensation, which can drip back into the rice unevenly.
Pitfalls & How to Prevent Them
Rice turns mushy
Cause: too much liquid or over-stirring after you cover the skillet. Prevention: measure the chicken broth carefully (1½ cups) and resist the urge to lift the lid during the 20-minute simmer. Let the steam do its job.
Rice sticks or burns
Cause: skillet too hot, inadequate stirring while sautéing, or using a pan with thin bottom. Prevention: melt butter over medium heat—not high—sauté just 2–3 minutes as directed, and choose a heavier skillet if you have one. If the pan starts to brown excessively during the initial sauté, lower the heat.
Flat flavor
Cause: skipping the lime and cilantro finish or using water instead of broth. Prevention: squeeze the lime over the rice after fluffing and sprinkle chopped cilantro. Use chicken broth for depth; if your broth is high-sodium, reduce any added salt elsewhere.
Fit It to Your Goals
Meal prep: This rice stores well and reheats cleanly, making it a good batch-cook choice. Cook a double batch and portion into containers for lunches or weeknight dinners.
Lower sodium: Use a low-sodium chicken broth and taste before seasoning more. The ROTEL can add salt, so tasting the final dish before adding salt is smart.
More protein: Serve the rice with grilled chicken, a fried egg, or a handful of cooked beans. The rice itself is a flavorful base that pairs well with lean proteins.
Method to the Madness
Why this order? Measuring everything first (mise en place) keeps the 2–3 minute sauté from turning chaotic. Toasting the rice briefly gives a light nutty flavor and helps the grains stay separate. Simmering covered at low heat ensures the grain absorbs the liquid evenly. Finally, the lime and cilantro added off-heat keep their bright, fresh flavors intact.
Small timing notes: the 2–3 minute sauté is brief—you’re aiming for translucent onion and slightly toasted rice, not browning the rice heavily. The 20-minute covered simmer is steady; check at 20 minutes for tenderness rather than time alone. Resting briefly after removing from heat allows steam to finish any last bits of cooking before fluffing.
Storage Pro Tips
Refrigerator: Store cooled rice in an airtight container for up to 4 days. Cool quickly to preserve texture and prevent bacteria growth—spread on a shallow tray if you need to speed cooling.
Freezer: Freeze in portioned, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop with a splash of water or broth and a lid to steam; or microwave covered with a damp paper towel to restore moisture. Add a squeeze of lime after reheating to revive brightness.
Frequently Asked Questions
Can I use brown rice?
Brown rice requires a longer cooking time and more liquid. If switching to brown rice, follow the package liquid ratio and cooking time rather than the 1 cup rice to 1½ cup broth ratio used here.
Can I make this vegetarian?
Yes—substitute a well-flavored vegetable broth for the chicken broth. Taste as you go since some vegetable broths vary widely in salt and intensity.
What if my rice is still hard after 20 minutes?
If the liquid is absorbed but the rice is still underdone, add up to 1/4 cup more hot broth or water, cover, and cook on low for another 3–5 minutes. Avoid high heat, which can scorch the bottom.
Can I use fresh tomatoes instead of ROTEL?
Fresh tomatoes won’t bring the same seasoned chiles and juices that ROTEL provides. If using fresh, add a mild green chile or a small amount of chopped pickled jalapeño for that chile note, and increase the liquid to account for fewer juices.
Let’s Eat
Serve this Southwest Rice straight from the skillet—fluffy, bright, and fragrant. Garnish with extra cilantro and lime wedges if you like. It’s a simple side that lifts everything else on the plate, or stands alone with a salad for an easy vegetarian meal.
Make it tonight: keep the mise en place tidy, follow the method as written, and enjoy a reliably tasty dish that travels well from table to leftovers. It’s one of those recipes that rewards small attentions—squeeze that lime, chop the cilantro freshly, and savor the contrast between warm, savory rice and bright, zesty finish.
Southwest Rice
Ingredients
Ingredients
- 1 tablespoonbutter
- 1 cuplong grain white rice
- 1 onion
- 1 cupcorn
- 1/2 teaspoongarlic powder
- 1/2 teaspooncumin
- 1/4 teaspoonChile powder
- 1 1/2 cupschicken broth
- 10 ouncesROTEL tomatoes with green chiles (1 can)
- 1 lime
- Cilantro
Instructions
Instructions
- Dice the onion and measure the spices and other ingredients so they are ready.
- In a large skillet, melt 1 tablespoon butter over medium heat.
- Add 1 cup long grain white rice, the diced onion, 1 cup corn, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon chile powder to the skillet. Stir to combine and sauté 2–3 minutes, stirring frequently, until the onion is translucent and the rice begins to toast.
- Pour in 1½ cups chicken broth and the 10 ounces ROTEL tomatoes with green chiles (include the juices). Stir, then bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the skillet, and simmer 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat, uncover, and fluff the rice with a fork. Squeeze the juice of 1 lime evenly over the rice and gently stir to combine.
- Chop cilantro and sprinkle it over the rice before serving.
Equipment
- Large Skillet
- Knife
- Fork
