# Ingredient List:
→ Grains
01 - 1 cup long-grain white rice, rinsed
→ Beans
02 - 1 can (15 oz) black beans, drained and rinsed
03 - 1 can (15 oz) pinto beans, drained and rinsed
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped (optional)
07 - 2 cloves garlic, minced
08 - 1 cup corn kernels (fresh, frozen, or canned)
→ Liquids
09 - 2 cups vegetable broth (gluten-free if needed)
10 - 1 can (14.5 oz) diced tomatoes with juices
→ Spices & Herbs
11 - 1 ½ teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt (adjust to taste)
16 - ¼ teaspoon black pepper
→ Garnishes (optional)
17 - ¼ cup chopped fresh cilantro
18 - 1 lime, cut into wedges
19 - ½ cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)
20 - Sliced avocado
# Recipe Steps:
01 - Heat a large deep skillet over medium heat, add a splash of oil, then sauté the chopped onion and diced bell pepper for 3 to 4 minutes until softened.
02 - Incorporate the seeded jalapeño and minced garlic, cooking for an additional minute until fragrant.
03 - Add the rinsed white rice to the pan, stirring frequently to toast for 2 minutes.
04 - Stir in ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper evenly throughout the mixture.
05 - Pour in the vegetable broth and diced tomatoes with their juices, stirring thoroughly to combine all ingredients.
06 - Mix in drained black beans, pinto beans, and corn kernels; bring the pan contents to a gentle simmer.
07 - Cover the skillet, reduce heat to low, and cook for 18 to 20 minutes until the rice is tender and most of the liquid has been absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes.
09 - Fluff the rice with a fork, then garnish with fresh cilantro, lime wedges, shredded cheese, and sliced avocado as desired. Serve warm.
