From craving to table
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened.
- 2
Stir in garlic and cook for 30 seconds until fragrant.
- 3
Add rice and cook, stirring frequently, for 2 minutes until the rice turns slightly golden.
- 4
Pour in the broth, diced tomatoes, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well.
- 5
Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the rice is tender and liquid is absorbed.
- 6
Remove lid, fluff the rice with a fork, and gently fold in the black beans and corn. Heat through for 2-3 minutes.
- 7
Divide the rice and bean mixture among four bowls.
- 8
Top each bowl with avocado slices, shredded cheese, cilantro, and a dollop of sour cream. Garnish with lime wedges and jalapeño slices if desired.
- 9
Serve immediately and enjoy!