Spicy Texan Rice

Packed with bold Southwestern flavors, Spicy Texan Rice is a hearty, one-pot dish that combines tender long-grain rice with vibrant bell peppers, smoky spices, and a touch of heat from optional jalapeños. This zesty recipe is simmered to perfection in a flavorful mixture of chicken or vegetable broth, spiced with smoked paprika, cumin, and chili powder, and finished with sweet corn and protein-rich black beans for a satisfying, balanced meal. Ideal for weeknight dinners or as a flavorful side dish, this Tex-Mex inspired rice is not only delicious but also versatile, offering vegetarian customization and serving options like fresh cilantro and zesty lime wedges for a lively finish. Perfect for anyone craving a taste of Texas, this dish is a true crowd-pleaser!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups long-grain white rice
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced (optional for extra heat)
• 1 14-ounce can canned diced tomatoes
• 3 cups chicken broth (or vegetable broth for vegetarian version)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen corn
• 1 15-ounce can canned black beans, rinsed and drained
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 4 lime wedges (optional, for serving)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Set aside to drain.

Step 2

In a large, heavy-bottomed skillet or pot, heat the vegetable oil over medium heat.

Step 3

Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic, diced red and green bell peppers, and minced jalapeño (if using). Cook for an additional 2-3 minutes until fragrant.

Step 5

Add the rinsed rice to the skillet and stir frequently. Toast the rice for about 2 minutes until slightly golden.

Step 6

Stir in the canned diced tomatoes, chicken broth, smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15-20 minutes, or until the rice is tender and fully cooked. Avoid stirring to keep the texture fluffy.

Step 8

Once the rice is cooked, gently fold in the frozen corn and rinsed black beans. Cover again and allow them to heat through for 5 minutes.

Step 9

Turn off the heat and let the rice sit, covered, for 5 minutes to absorb any remaining liquid.

Step 10

Fluff the rice with a fork and garnish with chopped cilantro if desired. Serve hot with lime wedges on the side for a zesty touch.

Nutrition Facts

Serving size	(2611.8g)

Amount per serving	% Daily Value*
Calories	1636.4

Total Fat 46.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 20.2g
Cholesterol 7.9mg	0%
Sodium 6320.3mg	0%
Total Carbohydrate 262.2g	0%
Dietary Fiber 49.7g	0%
Total Sugars 33.8g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 480.1mg	0%
Iron 20.6mg	0%
Potassium 3407.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 12.8%

Carbs: 62.2%