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Here's an easy rice side dish recipe to serve with tacos, fajitas, quesadillas and more. Yum.


1 onion, chopped

1.5 cups basmati/jasmine rice

1.5 tsp cumin

1 tsp oregano

1/2 tsp chili powder

2 Tbsp tomato paste

2 cups 'no chicken' vegetable broth

1 tsp salt

10 oz can Rotel tomatoes with green chiles

15 oz can corn, drained

15 oz can beans(black, red kidney or pinto), drained and rinsed

1/4 cup fresh cilantro, chopped

Lime wedges(optional)


1. In a stockpot or high rimmed skillet over medium-high heat with 2 Tbsp oil, sauté onion until softened, approximately 4 to 5 minutes. Stir in rice and cook 2 minutes. Sprinkle in cumin, oregano and chili powder and continue to cook another minute to release aromatics.

2. Stir in tomato paste, salt, broth, tomatos, corn and beans. Bring to a boil. Cover, reduce heat to medium-low and cook for 15 minutes. Remove from heat, let stand covered for 10 minutes.

3. Fluff rice with fork then stir in chopped cilantro. Taste and season with additional salt to taste before serving. Serve with lime wedges(optional)

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