Description
A flavorful and cheesy rice dish loaded with vibrant vegetables and a kick of spice, perfect for a comforting meal.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups vegetable or chicken broth
- 1 cup diced bell peppers (red and green)
- 1 cup corn (fresh, frozen, or canned)
- 1 can of black beans (15 oz), drained and rinsed
- 1 cup shredded Pepper Jack cheese
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
Instructions
- Prep your ingredients by gathering all your ingredients and chopping your bell peppers.
- Heat the broth in a medium saucepan, bringing it to a boil.
- Cook the rice by adding it to the boiling broth, reducing heat to a simmer, covering, and cooking for 15-20 minutes until liquid is absorbed.
- Sauté the veggies in a large skillet with a splash of olive oil, cooking the diced bell peppers for 3-4 minutes until tender.
- Add corn and beans to the skillet, cooking together for another 2-3 minutes.
- Mix the fluffy rice into the vegetable mixture, stirring to combine.
- Add the Pepper Jack cheese and spices, folding gently until melted and gooey.
- Garnish with fresh cilantro and serve hot.
Notes
Feel free to customize with different vegetables or proteins to suit your taste. This dish pairs well with avocado slices or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pepper jack rice, cowboy rice, vegetarian rice dish, cheesy rice, easy meals