Cheesy Tex-Mex Rice Skillet Delicious and Easy Meal

Ingredients

• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 medium red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 0.5 cup fresh cilantro, chopped (for garnish)
• 2 tablespoons olive oil
• to taste salt and pepper

Instructions

1. In a large skillet over medium heat, add the olive oil. Once hot, sauté the chopped onion for about 3-4 minutes until translucent.
2. Add the garlic and diced red bell pepper to the skillet, cooking for another 2-3 minutes until the pepper softens.
3. Stir in the rice, ensuring it is well-coated in the oil and mixed with the vegetables. Cook for about 1-2 minutes to toast the rice lightly.
4. Pour in the vegetable broth, and add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the rice simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is cooked through.
6. Once the rice is cooked, gently fold in the black beans and corn, cooking for another 5 minutes to heat everything through.
7. Remove the skillet from heat and sprinkle the shredded cheddar cheese on top. Cover again for a few minutes until the cheese has melted.
8. Garnish the dish with fresh cilantro before serving.