Ingredients:

  • 1 cup (190 g) long-grain rice
  • 2 cups (480 ml) low-sodium vegetable or chicken broth
  • 1 lb (450 g) lean ground beef or turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 medium zucchini, diced
  • 1 can (14 oz / 400 g) diced tomatoes, drained
  • ½ cup (120 g) corn, frozen or fresh
  • ¼ cup (25 g) shredded cheese (cheddar, Monterey Jack, or vegan alternative)
  • Fresh parsley or cilantro for garnish
  • Hot sauce (optional)

Instructions:

  1. Rinse rice under cold water.
  2. In a medium pot, combine rice and broth. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes.
  3. In a large skillet, heat a drizzle of olive oil over medium heat.
  4. Add diced onions and sauté until translucent (about 5 minutes).
  5. Stir in garlic, cumin, and smoked paprika; cook for another 1-2 minutes.
  6. Add ground meat; break apart and cook until browned and cooked through.
  7. Season with salt and pepper.
  8. Add diced bell peppers, zucchini, and drained tomatoes to the skillet.
  9. Cook for 5-7 minutes, stirring occasionally until vegetables are tender.
  10. Stir in corn before removing from heat.
  11. Fluff the cooked rice with a fork.
  12. On a serving platter, create a bed of rice.
  13. Spoon the meat and vegetable mixture over the rice in a visually appealing manner.
  14. Top with shredded cheese and garnish with fresh herbs.
  15. Offer hot sauce on the side for those who like extra heat.