𝗪𝗔𝗥𝗡𝗜𝗡𝗚 !!! 𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘’𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝐒𝐎𝐌𝐄𝐓𝐇𝐈𝐍𝐆 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨P
ONE POT MEXICAN RICE CASSEROLE
INGREDIENTS:
1 Tbsp.Of olive oil.
2 cloves.Of garlic – minced.
A large diced onion.
A large diced red bell pepper.
2 small diced zucchini.
1 Cup.Of corn kernels.
1 large can.Of diced tomatoes – undrained.
1 Cup.Of white rice.
1 Tsp.Of chili powder.
½ Tsp.Of cumin.
Kosher salt and freshly ground black pepper.
1 Cup.Of shredded cheddar cheese.
2 Tbsp.Of fresh chopped cilantro
METHODS:
Step 1:
In a saucepan, bring the olive oil to a temperature of medium-high.
Step 2:
After adding the garlic, onion, and bell pepper, continue to heat the mixture while turning it often for approximately two to three minutes, or until the onions have turned translucent.
Step 3:
After approximately 2 minutes of stirring, the zucchini and corn will be soft and completely cooked through.
Step 4:
After stirring in the chopped tomatoes, rice, chili powder, cumin, and one and a half cups of water, season the dish to taste with salt and pepper.
Step 5:
Bring to a boil, then cover, lower the heat, and continue to simmer for approximately 15–18 minutes, or until the rice is fully cooked.
Step 6:
After about one to two minutes, stir in the cheese until it is completely melted.
Step 7:
Serve immediately, and if wanted, garnish with cilantro before serving
