# 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
# Directions:
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 minced garlic and diced red bell pepper to the skillet and cook for 2 more minutes until fragrant.
03 - Incorporate the rinsed rice into the skillet, stirring to coat it well with the vegetables and oil. Toast for 1 to 2 minutes.
04 - Pour in diced tomatoes with their juice, vegetable broth, corn, black beans, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Stir thoroughly to combine.
05 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 22 minutes, or until the rice is tender and most of the liquid is absorbed.
06 - Remove the skillet from heat and let the dish rest, covered, for 5 minutes.
07 - Fluff the rice and beans mixture with a fork. Taste and adjust salt or spices if needed.
08 - Serve hot, garnished with chopped cilantro, lime wedges, sliced jalapeños, and diced avocado as desired.
