Good old comfort food made in a single pan – even the rice gets cooked right in the pot!
4.7 stars (7 ratings)
Ingredients
1tablespoonolive oil
2clovesgarlic, minced
1onion, diced
1red bell pepper, diced
1zucchini, diced
1cupcorn kernels, frozen, canned or roasted
114.5-ounce can petite diced tomatoes, undrained
1cupwhite rice*
1teaspoonchili powder
½teaspooncumin
Kosher salt and freshly ground black pepper, to taste
1cupshredded cheddar cheese
2tablespoonschopped fresh cilantro leaves
Instructions
Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes.
Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, garnished with cilantro, if desired.
Notes
*Brown rice can be substituted but cooking time may have to be increased as needed.