Ingredients
Directions
Heat a large stovetop pan on medium-high heat. Add the onion and pepper. Cook until the onion is translucent, about 3–5 minutes, stirring often.
Turn the heat down to medium and stir in the garlic. Cook for 30–60 seconds.
Stir in the spices and tomatoes. Lower the heat to low-medium and simmer for an additional 5 minutes.
Add the rice, corn, black beans, jalapeño (if using), and vegetable broth. Bring to a boil then lower to simmer and cook for 25–30 minutes, covered, until the rice is tender and the vegetable broth is absorbed. If there is still liquid left after the rice is tender then remove the lid and continue to simmer for 5–10 minutes until the liquid is mostly absorbed (it’ll continue to absorb as it cools).
Remove from the heat and stir in the green onion and cilantro, if using.
Serve with sliced avocado and lime wedges.
Chef's Notes
Substitutions
For the onion, use red, yellow, or white.
Use yellow, green, or orange pepper in place of red bell pepper.
Instead of brown rice, use organic red or black rice.
Substitute kidney beans, pinto beans or other beans of choice for black beans.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to three months.
Ingredients
Directions
Heat a large stovetop pan on medium-high heat. Add the onion and pepper. Cook until the onion is translucent, about 3–5 minutes, stirring often.
Turn the heat down to medium and stir in the garlic. Cook for 30–60 seconds.
Stir in the spices and tomatoes. Lower the heat to low-medium and simmer for an additional 5 minutes.
Add the rice, corn, black beans, jalapeño (if using), and vegetable broth. Bring to a boil then lower to simmer and cook for 25–30 minutes, covered, until the rice is tender and the vegetable broth is absorbed. If there is still liquid left after the rice is tender then remove the lid and continue to simmer for 5–10 minutes until the liquid is mostly absorbed (it’ll continue to absorb as it cools).
Remove from the heat and stir in the green onion and cilantro, if using.
Serve with sliced avocado and lime wedges.
