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