Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 1 bell pepper
- 2 cloves garlic
- 1.5 cups long-grain white rice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 can canned diced tomatoes
- 2.5 cups vegetable broth
- 2 cans canned black beans
- 1 can canned corn
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro
- 4 lime wedges
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Instructions
- **Prep:** Chop the onion and bell pepper. Mince the garlic. Rinse and drain the black beans and corn (if using canned corn). Measure out all spices and liquids.
- **Sauté Aromatics:** Heat olive oil in a large (10-12 inch) skillet with a lid over medium heat. Add chopped onion and bell pepper and cook for 5-7 minutes, stirring occasionally, until softened. Add minced garlic and cook for another 1 minute until fragrant.
- **Add Rice & Spices:** Stir in the uncooked white rice, chili powder, ground cumin, and smoked paprika. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice and bloom the spices.
- **Simmer:** Pour in the undrained canned diced tomatoes and vegetable broth. Add salt and black pepper. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed.
- **Finish & Serve:** Stir in the rinsed black beans and drained corn. Cover again and cook for an additional 3-5 minutes, or until the beans and corn are heated through. Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges, if desired.