One pot Mexican rice

One Pot Mexican Rice Casserole

Ingredients

• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 onion, diced 
• 1 red bell pepper, diced 
• 1 zucchini, diced 
• 1 cup corn kernels, frozen, canned or roasted 
• 1 (14.5-ounce) can petite diced tomatoes, undrained 
• 1 cup white rice* 
• 1 teaspoon chili powder 
• 1/2 teaspoon cumin 
• Kosher salt and freshly ground black pepper, to taste 
• 1 cup shredded cheddar cheese 
• 2 tablespoons chopped fresh cilantro leaves

Try Hearty Sausage Mini Quiche For Brunch

Instructions

• Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes. 
• Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes. 
• Stir in cheese until melted through, about 1-2 minutes. 
• Serve immediately, garnished with cilantro, if desired.

Notes

*Brown rice can be substituted but cooking time may have to be increased as needed.*

http://damndelicious.net/2014/08/27/one-pot-mexican-rice-casserole/