# 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 cook the chopped onion for 2 to 3 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper; cook for 2 minutes until fragrant.
03 - Incorporate the rinsed rice, stirring to coat with vegetables and oil; toast for 1 to 2 minutes.
04 - Pour in the diced tomatoes with their juice, vegetable broth, corn, black beans, ground cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir thoroughly to combine.
05 - Bring mixture to a gentle boil, reduce heat to low, cover, and simmer for 20 to 22 minutes until rice is tender and liquid nearly absorbed.
06 - Remove from heat and let stand, covered, for 5 minutes.
07 - Fluff rice with a fork, taste, and adjust seasoning as needed.
08 - Serve hot, garnished with chopped cilantro, lime wedges, sliced jalapeños, and diced avocado as desired.
