Southwest Veggies over Brown Rice Recipe

Name: Southwest Veggies over Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 ¼ cups water; 1 chicken bouillon cubes or 1 vegetable bouillon cube; 1 bell pepper, diced; 1 carrot, peeled and shredded; 3 garlic cloves, minced; 1 (4 ounce) can diced green chilies, drained; 16 ounces chunky salsa, jarred; 1 (15 ounce) can black beans, drained and rinsed; 1 cup frozen corn kernels; 2 medium zucchini, diced; ⅓ cup fresh lime juice; 1 tablespoon extra virgin olive oil; 2 teaspoons ground cumin; salt & fresh ground pepper, to taste (I used 1 tsp sea salt, 1/8 tsp pepper); jalapeno, to taste I used 1tbsp canned (optional); ¼ cup cilantro, chopped; 1 -2 bunch green onion, sliced greens and whites; fresh tomato, chopped; avocado, diced (optional); cheese, shredded; sour cream, to serve; grilled chicken breasts or ground beef or fried egg

Servings: persons

1 cup brown rice
2 ¼ cups water
1 chicken bouillon cubes or 1 vegetable bouillon cube
1 bell pepper, diced
1 carrot, peeled and shredded
3 garlic cloves, minced
1 (4 ounce) can diced green chilies, drained
16 ounces chunky salsa, jarred
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
2 medium zucchini, diced
⅓ cup fresh lime juice
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
salt & fresh ground pepper, to taste (I used 1 tsp sea salt, 1/8 tsp pepper)
jalapeno, to taste I used 1tbsp canned (optional)
¼ cup cilantro, chopped
1 -2 bunch green onion, sliced greens and whites
fresh tomato, chopped
avocado, diced (optional)
cheese, shredded
sour cream, to serve
grilled chicken breasts or ground beef or fried egg

1
In a small pot, stir together rice, water and bouillon cube.
2
Bring to a boil, cover and reduce heat.
3
Simmer for 45 minutes.
4
Remove from heat and let sit for 5-10 minutes.
5
In a large skillet, over medium heat, stir together bell pepper, carrot, garlic, diced green chilies and salsa and let simmer for about 10 minutes.
6
Add black beans, corn and zucchini and simmer until zucchini is crisp tender.
7
Remove from heat.
8
Stir together dressing ingredients and stir into veggie mix.
9
Divide rice into 6 bowls.
10
Ladle veggies over rice and add toppings if desired.
11
Alternatively, you can stir the rice into the veggie mix.
12
Good hot, warm or cold.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup brown rice, 2 ¼ cups water, 1 chicken bouillon cubes or 1 vegetable bouillon cube, 1 bell pepper, diced, and more.

Yes, Southwest Veggies over Brown Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Veggies over Brown Rice

How did you like this recipe?

Frequently Asked Questions