A quick, flavorful Mexican dish combining rice, beans, and vegetables, perfect for easy weeknight dinners.
# 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 with juice
07 - 1 (14 oz) can black beans, drained and rinsed
→ Liquids
08 - 2 cups vegetable broth or chicken broth
→ Spices & Seasonings
09 - 1½ 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 steps:
01 - Heat a large deep skillet or Dutch oven over medium heat. Add a splash of oil, then cook the chopped onion for 2 to 3 minutes until translucent and softened.
02 - Incorporate the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
03 - Stir in the rinsed rice, coating it with vegetables and oil. Toast for 1 to 2 minutes to enhance flavor.
04 - Pour in diced tomatoes with their juice, vegetable broth, corn, and black beans. Add ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Stir thoroughly to blend.
05 - Bring to a gentle boil, then 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 it rest covered for 5 minutes to allow flavors to meld and rice to finish cooking.
07 - Fluff the rice gently with a fork. Taste and adjust seasoning if necessary.
08 - Serve hot, topped with chopped cilantro, lime wedges, sliced jalapeños, and diced avocado as desired.
