This is how to make the best homemade Southwest rice

A few evenings ago, my family and I enjoyed a delectable meal from Devlin’s. The menu happened to be a Southwest theme, and while we ordered quite a few different items, one that stood out in terms of flavour was their Southern rice.

I can honestly say it was some of the tastiest rice I’ve ever had. And I’ve had my fair share of rice.

Rice, while a staple ingredient in a lot of dishes, can be pretty bland on its own. It is very much a foundation for flavour and can be served in a variety of ways, and Southern rice is one of my preferred combinations of flavours.

While I can’t offer Devlin’s own recipe, I found one that I think will do the trick for anyone hoping to try making some southern-style rice at home. This recipe comes from


  • 1 tablespoon olive oil
  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 cups frozen corn (about 10 ounces), thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained


  • In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute.
  • Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through,” the website states.

This particular recipe offers eight servings and takes roughy half-an-hour to create. Take a stab at it if you, like me, appreciate Southern flavours (especially when it comes to rice), and feel free to add some personal flare to the recipe if there is an ingredient you think would be a tasty addition.

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