South Of The Border Rice

This South Of The Border Rice is a comforting and colorful side dish that brings warm, home-style flavors to any meal. The long-grain rice is simmered with aromatic turmeric, creating a beautiful golden hue and earthy depth. Fresh corn kernels add bursts of sweetness, while chopped green peppers provide a crisp, fresh contrast. A touch of Tabasco sauce introduces a gentle heat that complements the savory vegetable stock without overpowering the delicate ingredients. Finished with fresh cilantro or parsley, this dish offers a bright, herbaceous finish. It pairs perfectly with grilled chicken, fish, or beans, making it an ideal addition to Mexican-inspired feasts or casual weeknight dinners. Simple to prepare yet full of flavor, this rice dish is both nutritious and satisfying, appealing to those who enjoy wholesome, plant-based sides.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 1168.3

Dietary: Diabetic, Low-fat, Vegan, Vegetarian

Description

This South Of The Border Rice is a comforting and colorful side dish that brings warm, home-style flavors to any meal. The long-grain rice is simmered with aromatic turmeric, creating a beautiful golden hue and earthy depth. Fresh corn kernels add bursts of sweetness, while chopped green peppers provide a crisp, fresh contrast. A touch of Tabasco sauce introduces a gentle heat that complements the savory vegetable stock without overpowering the delicate ingredients. Finished with fresh cilantro or parsley, this dish offers a bright, herbaceous finish. It pairs perfectly with grilled chicken, fish, or beans, making it an ideal addition to Mexican-inspired feasts or casual weeknight dinners. Simple to prepare yet full of flavor, this rice dish is both nutritious and satisfying, appealing to those who enjoy wholesome, plant-based sides.

Directions

1
Rinse the long-grain rice under cold water until the water runs clear.
2
In a medium saucepan, bring the water, ground turmeric, and salt to a boil.
3
Add the rinsed rice to the boiling water. Cover, reduce heat to low, and simmer for 15 minutes.
4
While the rice simmers, heat 1/4 cup of the vegetable stock in a skillet over medium heat.
5
Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
6
Pour in the remaining vegetable stock, add the chopped green pepper, and cook until the pepper is slightly wilted.
7
Stir in the corn kernels and Tabasco sauce. Cook for 2 minutes to combine flavors.
8
Carefully pour the vegetable mixture into the pot with the simmering rice.
9
Stir gently to distribute the vegetables and spices evenly throughout the rice.
10
Cover and continue to simmer on low heat for another 5-10 minutes, or until all liquid is absorbed and rice is tender.
11
Remove from heat and let stand, covered, for 5 minutes.
12
Fluff the rice with a fork and stir in the fresh chopped parsley or cilantro.
13
Sprinkle with the cayenne pepper if desired, then serve warm.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1168.3kcal

% Daily Value *
Total Fat 121.0g187%
Saturated Fat 18.2g91%
Cholesterol 0.0mg0%
Sodium 12.2mg1%
Total Carbohydrate 22.9g8%
Dietary Fiber 2.6g11%
Sugars 2.8g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/south-of-the-border-rice/