You can make Southwestern Jasmine Rice with Jasmine rice, red peppers, garlic, southwestern seasoning, and cilantro. It’s the perfect side dish for a Mexican entree.
Both of these varieties were already in my pantry. However, I was inspired to search for a new recipe worthy of the prize.
Guess where I found it? In my purse, of all places. Evidently, I picked up the recipe card while shopping at Central Market some time ago.
At any rate, it’s so easy. I was inspired to play around a little and come up with my own version. Basically, it’s a fiesta in your mouth. The peppers, garlic, and seasonings add a southwestern flavor that’s exotic but not too spicy.
So far, we’ve tried it with Mexican food and beef tips. Both were husband-approved.
Need a main dish? Add diced chicken, leftover steak, or sausage.
What can I substitute for “southwestern seasoning?”
Don’t let the “southwestern seasoning” called for in the recipe discourage you. Chipotle chili seasoning would work. Chili powder will also work.
Add a small amount of cumin (1/4 to 1/2 teaspoon) if you decide to substitute. Cumin will preserve southwestern flavor.
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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
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- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1/2 cup red peppers
- 1 clove garlic, minced
- 1-2 teaspoons southwest seasoning (I got mine at World Market but I've seen many different varieties about town)
- 2 cups cooked rice
- Fresh cilantro, chopped
- Preheat a large skillet and pour in oil. Sauté onions and red peppers until softened but not brown.
- Add garlic and southwest seasoning and cook until fragrant.
- Add cooked rice and cilantro to vegetable mixture and mix well. Serve hot.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 762mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 3g