I just made a skillet of Santa Fe Rice that hits smoky, spicy, and outrageously crowd-pleasing all at once so you’ll want it on repeat.

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I love this Southwestern skillet rice because it hits every craving I didn’t know I had. I adore how cumin smells when it hits oil and the pop of Rotel diced tomatoes with green chiles gives the whole pan attitude.

It’s loud, spicy, and really messy in the best way. I eat it from the skillet and don’t pretend otherwise.

And it feels like Santa Fe Rice got wild and started throwing parties with Mexican Corn And Rice as the guest of honor. I’m officially obsessed.

This fills plates and ends dinner arguments. No fuss, just flavor, every single time.

Ingredients

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Long grain rice, fluffy base that soaks up all the spicy juices.
Chicken or veggie broth, adds savory depth so it’s never bland.
Olive oil, helps everything brown and keeps it from sticking.
Butter, for richness and that slightly creamy finish.
Yellow onion, sweet bite when it softens and caramelizes.
Bell pepper, bright crunch and fresh color to the skillet.
Garlic, that warm punch you’ll notice first.
Cumin, earthy warmth that makes it taste Southwestern.
Chili powder, brings mild heat and classic taco vibes.
Smoked paprika, adds smoky notes without actual smoke.
Rotel tomatoes, juicy tang with little chile surprises.
Corn, sweet pops of texture and summer flavor.
Black beans, protein and creamy bites for heartiness.
Kosher salt, pulls everything together so flavors sing.
Black pepper, simple peppery zip that cuts richness.
Cheese, melty gooey topping that’s pure comfort.
Green onions, fresh crunch and mild oniony brightness.
Cilantro, herbaceous lift that brightens each spoonful.
Lime juice, bright acidity that wakes up the dish.
Jalapeño, optional heat for when you want a kick.

Ingredient Quantities

1 cup long grain white rice, rinsed

1 3/4 cups chicken broth (or vegetable broth)

1 tablespoon olive oil

1 tablespoon butter (optional, for richness)

1 medium yellow onion, diced

1 red or green bell pepper, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 can (10 oz) Rotel diced tomatoes with green chiles, undrained

1 cup corn kernels (frozen and thawed or canned and drained)

1 can (15 oz) black beans, drained and rinsed

1/2 teaspoon kosher salt, more to taste

1/4 teaspoon black pepper

1/2 cup shredded cheddar or Mexican blend cheese

2 green onions, thinly sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime (about 1 tablespoon)

1 small jalapeño, seeded and minced, optional

How to Make this

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1. Heat a large skillet over medium heat, add olive oil and butter if using, then toss in the diced onion and bell pepper; cook until softened, about 4 to 5 minutes, stirring so they don’t brown too fast.

2. Add the minced garlic, cumin, chili powder, and smoked paprika and cook for 30 to 45 seconds until fragrant, scraping up any bits from the pan.

3. Stir in the rinsed rice and let it toast in the spices for 1 to 2 minutes, stirring so the grains get coated and a little glossy.

4. Pour in the chicken or vegetable broth and the entire can of Rotel (undrained); add the minced jalapeño now if you want heat. Bring to a gentle boil.

5. Reduce heat to low, cover the skillet tightly, and simmer for 15 to 18 minutes, or until the rice is tender and liquid is mostly absorbed. Try not to lift the lid too often.

6. Remove from heat and let it sit, covered, for 5 minutes to finish steaming. Meanwhile drain and rinse the black beans and thaw or drain the corn.

7. Fluff the rice with a fork, then fold in the corn, black beans, salt, and black pepper; taste and adjust seasoning.

8. Sprinkle the shredded cheese over the hot rice, cover briefly for 1 to 2 minutes so it melts, or stir it in if you like it fully combined.

9. Stir in lime juice, sliced green onions, and chopped cilantro right before serving so they stay bright and fresh.

10. Serve hot with extra chopped cilantro, more lime wedges, or a spoonful of sour cream if you want; leftovers reheat well and can be used as a filling for burritos or a side for grilled meats.

Equipment Needed

1. Large heavy skillet with a tight fitting lid (12 inch works great)
2. Measuring cups and spoons
3. Cutting board and a sharp chef knife
4. Wooden spoon or silicone spatula for stirring
5. Fine mesh strainer or colander to rinse rice and beans
6. Can opener for the Rotel and beans
7. Fork for fluffing rice and a spatula for folding in ingredients
8. Citrus juicer or reamer and a small bowl for the lime juice and sliced green onions

FAQ

Q: Can I make this with brown rice?

A: Yes, but brown rice needs more liquid and time. Use 1 3/4 to 2 cups broth and simmer about 40 to 45 minutes, covered, until tender. Check for doneness and add a splash more broth if it gets too dry.

Q: My rice turned out mushy, what went wrong?

A: Most likely too much liquid or overcooking. Use the exact rice amount and simmer gently, lid on, no stirring while it cooks. If its mushy already, try spreading it on a sheet pan to dry a bit, or serve with something crunchy to balance it.

Q: Can I make this vegetarian or vegan?

A: Totally. Swap chicken broth for vegetable broth, skip the butter and cheese or use vegan butter and vegan cheese. Everything else stays the same, flavors still pop.

Q: How spicy is it and can I adjust heat?

A: It’s mildly spicy thanks to the Rotel and optional jalapeño. For less heat, leave out the jalapeño and drain the Rotel then rinse the tomatoes lightly. For more heat, add diced jalapeño seeds, a pinch of cayenne, or a few dashes of hot sauce.

Q: Can I finish this in the oven or make it in a rice cooker?

A: Yes. Oven: brown the veg on the stove, then add rice, liquids and other ingredients to an ovenproof skillet, cover tightly and bake at 350 F for 25 to 30 minutes. Rice cooker: sauté veggies separately, then dump everything in and cook on the white rice setting. You may need to adjust liquid slightly.

Q: How do I store and reheat leftovers?

A: Cool and refrigerate in an airtight container for up to 4 days. Reheat in a skillet with a splash of broth and cover briefly to steam, or microwave with a damp paper towel to keep it from drying out. Add fresh lime juice and cilantro after reheating for brightness.

Southwestern Skillet Rice Recipe Substitutions and Variations

Rice: swap long grain white for long grain brown rice — use 1 cup brown rice with 2 cups broth and cook about 40–45 minutes; or try jasmine for a softer, fragrant result (same liquid but watch timing)
Chicken broth: use vegetable broth or water plus 1 tsp bouillon or soy sauce for depth; if you like smokey flavor add a splash of Worcestershire
Rotel (diced tomatoes with chiles): use a can of diced tomatoes plus 1 to 2 tbsp chopped pickled jalapeño or 1/4 cup salsa verde for heat; fresh diced tomatoes + a pinch of cayenne works too
Black beans: swap for pinto beans or kidney beans, or use 1 1/2 cups cooked shredded rotisserie chicken for a non-veg option; if using canned, drain and rinse like the recipe says

Pro Tips

1. Toast the rice a little longer in the pan before adding liquid, it’ll make the grains firmer and less mushy when done, but don’t let it burn or the dish will taste bitter.

2. If you want more depth, use half chicken broth and half tomato juice from the Rotel can, or add a splash of soy sauce or Worcestershire for umami, just taste before adding extra salt.

3. For even cooking, bring to a gentle boil then reduce to the lowest simmer and leave the lid on the whole time; resist peeking, but if you must, do it quick so steam doesn’t escape.

4. Brightness is key at the end, so wait to add lime, cilantro and green onions right before serving, and if you like heat, roast the jalapeño first to deepen the flavor instead of adding it raw.

Southwestern Skillet Rice Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made a skillet of Santa Fe Rice that hits smoky, spicy, and outrageously crowd-pleasing all at once so you’ll want it on repeat.

Servings

servings

Calories

441

kcal

Equipment: 1. Large heavy skillet with a tight fitting lid (12 inch works great)
2. Measuring cups and spoons
3. Cutting board and a sharp chef knife
4. Wooden spoon or silicone spatula for stirring
5. Fine mesh strainer or colander to rinse rice and beans
6. Can opener for the Rotel and beans
7. Fork for fluffing rice and a spatula for folding in ingredients
8. Citrus juicer or reamer and a small bowl for the lime juice and sliced green onions

Ingredients

1 cup long grain white rice, rinsed
1 3/4 cups chicken broth (or vegetable broth)
1 tablespoon olive oil
1 tablespoon butter (optional, for richness)
1 medium yellow onion, diced
1 red or green bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 can (10 oz) Rotel diced tomatoes with green chiles, undrained
1 cup corn kernels (frozen and thawed or canned and drained)
1 can (15 oz) black beans, drained and rinsed
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon black pepper
1/2 cup shredded cheddar or Mexican blend cheese
2 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
Juice of 1 lime (about 1 tablespoon)
1 small jalapeño, seeded and minced, optional

Directions

Heat a large skillet over medium heat, add olive oil and butter if using, then toss in the diced onion and bell pepper; cook until softened, about 4 to 5 minutes, stirring so they don't brown too fast.
Add the minced garlic, cumin, chili powder, and smoked paprika and cook for 30 to 45 seconds until fragrant, scraping up any bits from the pan.
Stir in the rinsed rice and let it toast in the spices for 1 to 2 minutes, stirring so the grains get coated and a little glossy.
Pour in the chicken or vegetable broth and the entire can of Rotel (undrained); add the minced jalapeño now if you want heat. Bring to a gentle boil.
Reduce heat to low, cover the skillet tightly, and simmer for 15 to 18 minutes, or until the rice is tender and liquid is mostly absorbed. Try not to lift the lid too often.
Remove from heat and let it sit, covered, for 5 minutes to finish steaming. Meanwhile drain and rinse the black beans and thaw or drain the corn.
Fluff the rice with a fork, then fold in the corn, black beans, salt, and black pepper; taste and adjust seasoning.
Sprinkle the shredded cheese over the hot rice, cover briefly for 1 to 2 minutes so it melts, or stir it in if you like it fully combined.
Stir in lime juice, sliced green onions, and chopped cilantro right before serving so they stay bright and fresh.
Serve hot with extra chopped cilantro, more lime wedges, or a spoonful of sour cream if you want; leftovers reheat well and can be used as a filling for burritos or a side for grilled meats.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.