Follow Kaitlyn’s Gluten Free Kitchen on Social Media

A one pot weeknight meal that is vegetarian, quick, easy and hits the spot. Enjoy!

INGREDIENTS

• 1 tbsp oil
• 1 onion chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn
• 1 can black beans 540ml 
• 1 can diced tomatoes 398ml
• 1 cup uncooked rice
• 2 cups broth
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup marble or cheddar cheese, shredded
• Salt & pepper to taste
• Cilantro for garnish
• Optional extras : sour cream, lime wedges or salsa

DIRECTIONS

1. Heat oil in a large skillet over medium heat. 
2. Add diced onion and garlic, saute for 2-3 minutes until softened
3. Add black beans, diced tomatoes, rice, broth, chili powder, cumin, smoked paprika, salt and pepper
4. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes or until rice is fully cooked. Stir occasionally to reduce sticking.
5. Remove from heat and sprinkle with shredded cheese. Cover the skillet for a couple minutes to allow cheese to melt.
6. Garnish with cilantro and serve with optional extras.