Ingredients:

  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 1/2 cups vegetable broth, low sodium
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced

Instructions:

  1. Heat the oil over medium-high heat. Add the onion and red bell pepper, sautéing for 5-7 minutes until the edges are charred and mahogany-colored.
  2. Stir in the garlic, chili powder, cumin, and smoked paprika, stirring for 60 seconds until the aroma becomes pungent and toasted.
  3. Add the uncooked rice to the skillet and stir constantly for 2 minutes until the grains turn from translucent to a bright, opaque white.
  4. Pour in the diced tomatoes, vegetable broth, black beans, and corn. Stir once to combine and bring to a boil.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes without lifting the lid.
  6. Remove from heat, stir in the shredded cheese until melted, and garnish with chopped cilantro and fresh lime juice.