Southwest Veggies over Brown Rice

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Lime juice, cumin and cilantro are a magical zesty combination. Grilled chicken breast, ground beef or fried eggs go great over this. Use vegetable bouillon cube for Vegetarian.

Ingredients Nutrition

Directions

  1. In a small pot, stir together rice, water and bouillon cube. Bring to a boil, cover and reduce heat. Simmer for 45 minutes. Remove from heat and let sit for 5-10 minutes.
  2. 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.
  3. Add black beans, corn and zucchini and simmer until zucchini is crisp tender. Remove from heat.
  4. Stir together dressing ingredients and stir into veggie mix.
  5. Divide rice into 6 bowls. Ladle veggies over rice and add toppings if desired.
  6. Alternatively, you can stir the rice into the veggie mix.
  7. Good hot, warm or cold.
Most Helpful

5 5

The Southwest veggies and the lemon-cilantro brown rice give an excellent flavor to this dish. We stir the veggies in the rice, served it with grilled chicken breasts and added diced avocado and sour cream on top. It is healthy and delicious. Good idea Chef, and good luck in the contest.

5 5

Definately one fantastic side dish, though I supposed this could be a meal in itself. Anyway very flavorful indeed, the cooking time was right on the money, as the wonderful combination of ingredients. For the topping I used onion, tomato, the shredded cheese sour cream, and grilled chicken breasts, as suggested. Also used the chicken bouillon cube as a choice. Definately will keep this recipe and repeat. I would not change a thing as to subsitute ingredients. Much good luck to in the contest. Made for Summer Dining on a Dollar.