A colorful, hearty dish blending rice, beans, and spices for quick, flavorful meals.
# Components:
→ Rice & Grains
01 - 1 cup long-grain white rice, rinsed
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained if canned
06 - 1 (14 oz) can diced tomatoes, undrained
07 - 1 (14 oz) can black beans, drained and rinsed
→ Liquids
08 - 2 cups vegetable broth or chicken broth
→ Spices & Seasonings
09 - 1 ½ teaspoons ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - ½ teaspoon dried oregano
13 - ¾ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
→ Garnishes (optional)
15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Sliced jalapeños
18 - Diced avocado
# Method:
01 - Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of oil and sauté the onion for 2 to 3 minutes until softened.
02 - Add garlic and diced bell pepper to the skillet and cook for 2 additional minutes until fragrant.
03 - Stir in the rinsed rice, coating it with vegetables and oil, and toast for 1 to 2 minutes.
04 - Pour in diced tomatoes with juice, broth, corn, black beans, and all spices. Stir thoroughly to combine.
05 - Bring the mixture to a gentle boil, reduce heat to low, cover, and simmer for 20 to 22 minutes until the rice is tender and most liquid is absorbed.
06 - Remove from heat and let rest, covered, for 5 minutes.
07 - Fluff with a fork, taste, and adjust seasoning if necessary.
08 - Serve hot, garnished with cilantro, lime wedges, jalapeños, and avocado as desired.
