Categories: Mexican
Ingredients
- 2 tbsp. olive oil
- 1 cup chopped yellow onion
- 1 cup fresh or thawed frozen corn kernels
- 1 small red bell pepper, seeded and diced
- 2 garlic cloves, minced
- 1 cup long-grain rice
- 1 1/2 cups chicken broth
- 1 1/4 tsp kosher salt
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1 lime, zested
- Garnish: sliced green onion, lime wedges
Directions
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In a medium saucepan, heat oil over medium-high heat. Add yellow onion, corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute. Stir in rice; cook, stirring occasionally, until light golden brown, about 2 minutes. Stir in broth, salt, chili powder, cumin, and black pepper; bring to a boil. Reduce heat to medium-low; cover and cook until tender, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in lime zest with a fork. Garnish with green onion and limes.