Zesty Southwestern Rice Recipe – Zucchini, Black Bean & Veggie Delight

Last Updated on 2 months by Neha Deshmukh

Zesty Southwestern Rice Recipe – Zucchini, Black Bean & Veggie Delight

Hey everyone! I’m so excited to share this vibrant and flavorful Zesty Southwestern Rice with you. It’s a dish I stumbled upon while trying to use up some veggies, and it quickly became a family favorite. Seriously, it’s the kind of meal that just feels good – bright, colorful, and packed with goodness. Plus, it’s super easy to whip up on a weeknight!

Why You’ll Love This Recipe

This Southwestern Rice is a total winner because it’s:

• Quick & Easy: Ready in under 30 minutes!
• Flavorful: A delicious blend of Southwestern spices and fresh veggies.
• Versatile: Perfect as a main course or a side dish.
• Healthy: Packed with vegetables and plant-based protein.
• Customizable: Easily adaptable to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to make this zesty delight:

• 1 cup long grain white rice (about 185g)
• 2 cups water (480ml)
• 2 tablespoon olive oil (30ml)
• ½ cup chopped onion (about 75g)
• Zucchini, cubed (about 1 medium)
• Green bell pepper, cubed (about 1 medium)
• Red bell pepper, cubed (about 1 medium)
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 teaspoon cumin powder (5g)
• 1 teaspoon oregano (5g)
• 1 cup cooked black beans (about 170g)
• 1 can (approximately 425g) Progresso Light Soup Zesty Southwestern-Style Vegetable
• 2 tablespoon finally chopped cilantro (10g)
• Salt to taste (about ½ – 1 teaspoon or 3-6g)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Rice: I prefer long-grain white rice for this recipe because it stays fluffy. Basmati or Jasmine rice would also work beautifully, but might result in a slightly stickier texture.
• Progresso Soup: This is key to the Southwestern flavor! It provides a fantastic base and saves you a ton of time. Don’t skip it!
• Cumin & Oregano: These spices are the heart of Southwestern cuisine. They add warmth and depth to the dish. Fresh oregano is amazing if you have it, but dried works perfectly fine too.
• Black Beans: Canned black beans are a lifesaver, but feel free to cook your own from dried if you prefer.
• Spice Level: The green chili is where you control the heat. Remove the seeds for a milder flavor, or add a pinch of cayenne pepper for extra kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Rice: In a saucepan, combine the rice and water. Bring it to a boil, then cover, reduce the heat to low, and simmer for 10 minutes. Once done, remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork and set aside.
2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, ginger, and green chili. Stir-fry until fragrant and the onions become translucent – usually about 3-5 minutes. Your kitchen should smell amazing right about now!
3. Add the Veggies: Toss in the cubed zucchini, red and green bell peppers, and tomato. Cook until the veggies soften slightly, around 5-7 minutes.
4. Incorporate Soup & Spices: Pour in the Progresso soup, cooked black beans, cumin powder, oregano, and salt. Stir everything together and let it cook for about 30 seconds, allowing the flavors to meld.
5. Combine with Rice: Add the partially cooked rice to the skillet. Mix well, ensuring everything is nicely combined. Cook until the rice is fully tender and has absorbed all the liquid – another 5-7 minutes.
6. Finish with Cilantro: Remove from heat, stir in the fresh cilantro, and serve warm. Doesn’t that look gorgeous?

Expert Tips

• Don’t overcook the rice! Slightly undercooked rice is better than mushy rice.
• Taste as you go! Adjust the salt and spices to your liking.
• For a richer flavor, use vegetable broth instead of water to cook the rice.

Variations

• My Family’s Favorite: We love adding a can of corn for extra sweetness and texture.
• Spicy Kick: My friend Maria adds a diced jalapeño for a serious heat boost!
• Cheesy Goodness: A sprinkle of Monterey Jack or cheddar cheese at the end is always a hit.

Vegan Adaptation

This recipe is already pretty close to vegan! Just double-check that your Progresso soup is vegan-friendly (some varieties contain chicken broth).

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just ensure your Progresso soup is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Omit the green chili entirely.
• Medium: Use ½ a green chili, seeded.
• Hot: Use 1-2 green chilies, with seeds, or add a pinch of cayenne pepper.

Festival Adaptations

This dish is perfect for Cinco de Mayo or any Southwestern-themed celebration! Serve it with tortilla chips and guacamole for a festive spread.

Serving Suggestions

• Serve as a main course with a side salad.
• Pair it with grilled chicken or fish for a complete meal.
• Use it as a filling for burritos or tacos.

Storage Instructions

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop until warmed through.

FAQs

What type of rice works best in this recipe?

Long-grain white rice is my go-to, but Basmati or Jasmine rice will also work.

Can I use fresh tomatoes instead of canned soup?

You can! You’ll need about 2 cups of diced tomatoes, plus some vegetable broth to create a similar consistency to the soup.

Is it possible to make this dish ahead of time?

Yes, you can cook the rice and chop the vegetables ahead of time. Store them separately and combine everything when you’re ready to cook.

How can I adjust the heat level of this recipe?

Control the amount of green chili you use, or add a pinch of cayenne pepper.

What are some good protein additions to this Southwestern rice?

Grilled chicken, shrimp, or black beans are all excellent choices.

Can I freeze leftovers?

Yes, you can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy! I really hope you love this Zesty Southwestern Rice as much as my family does. Let me know in the comments if you try it, and what you think!