One-Pot Southwestern Rice
Serves 4
1 mins prep
29 mins cook
30 mins total
A simple and delicious meat-free one-pot veggie and rice dish with a southwestern kick! This dish is prepped and cooked all in one pot in about 30 minutes, making it a great midweek, last-minute dinner.
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Shuck the corn and remove the silks. Place an ear of corn right on a burner. Light your gas stove and turn heat to medium-high. Roast the corn over the gas flame, turning every minute or so until the kernels are charred in various places all around the corn.
Remove corn from heat and let cool.
Use a sharp knife to cut off the corn kernels and set aside.
In a large Dutch oven or stockpot, heat oil over medium-high heat; sauté peppers and onion 3 minutes. Add garlic and jalapeño; cook and stir 2 minutes.
Stir in rice, chili powder, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
Stir in corn, black beans, and tomatoes; cook, covered, until heated through.
Serve warm with diced avocado and cilantro.
