Southwestern Rice

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

87 Ratings
Directions for: Southwestern Rice


1 cup of basmati rice

2 cup of tomato juice

1 Tbsp of cumin seed oil

1 small red onion, diced

1 red pepper, diced

2 cobs of corn, kernels removed and cobs discarded

4 green onions, chopped

¼ cup of fresh cilantro, chopped

Juice of 1 lime

Salt and pepper


1. Put rice and tomato juice into a saucepan and bring to a boil. Turn heat down, cover with a lid and simmer until all of the liquid has been absorbed, about 15 minutes. Toss with fork and let cool slightly.

2. Heat cumin seed oil in a large skillet. When it begins to smoke, add onions and peppers and sauté quickly until they are softened and slightly caramelized. Add corn and continue to cook for about 3 minutes. Add rice, season with salt and pepper and stir-fry until incorporated. Stir in green onions, cilantro and lime juice and adjust seasoning.

See more: Saute, Side, Dinner, Rice/Grain, North American, Vegetables

More Recipes You'll Love