Easy Southwest Rice
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This easy southwest rice makes a perfect side dish to justt about any Mexican or Southwest dish. It is full of flavorful spices and also has corn incorporated in there too.
Start by cooking some long grain rice in a sauce pan with a little butter Cook for a couple of minutes, Then add in some canned corn. A can of southwest corn is the kind of corn you use in this easy southwest rice. That can of southwest corn includes red and poblano peppers.

A can of chopped green chilies is also added in to the mix. That adds in flavor along with chili powder, cumin, garlic powder, oregano, and cilantro. Fresh cilantro is best to use, but dried will also work if you don’t have any on hand. I used dried when I made this for the post.
Last, you cook this all in chicken broth instead of water. It’s just another way to add in flavor. Once it’s all brought to a boil, simmer covered for about 15 minutes. Such an easy side dish for Mexican recipes.

Here is what you need to make this
Easy Southwest Rice
- BUTTER
- LONG GRAIN RICE
- CHICKEN BROTH
- SOUTHWEST CORN
- MILD CHOPPED GREEN CHILIES
- CHILI POWDER
- CUMIN
- GARLIC POWDER
- DRIED OREGANO
- SALT
- PEPPER
- FRESH CILANTRO OR DRIED CILANTRO

Easy Southwest Rice
Real Mom Kitchen
Ingredients
- 2 Tbsp butter
- 1 cup long grain rice
- 2 cups chicken broth
- 1 15.25 ozcan Southwest corn
- 1 4 oz can mild chopped green chiles
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp salt
- black pepper to taste
- 2 Tbsp fresh chopped cilantro or 2 tsp dried cilantro
Instructions
- In a large saucepan, melt butter over medium heat.
- Add in the rice and sauté for about 2 minutes, stir frequently.
- Stir in the remaining ingredients except cilantro and bring to a boil.
- Cover and reduce heat. Simmer for 15 to 20 minutes until the liquid is absorbed. Remove for the heat and allow to sit covered for 5 minutes.
- Mix in the cilantro and serve.
This recipe is adapted from Casserole Crissy.