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When it comes to preparing your Zesty Southwest Veggie Rice Bowl, selecting the right skillet is crucial for achieving optimal results. A non-stick skillet is highly recommended, as it allows for easy cooking and prevents ingredients from sticking. If you prefer a more traditional approach, a cast-iron skillet is an excellent choice. It retains heat well and adds a slight caramelization to your veggies, enhancing their flavors.

Zesty Southwest Veggie Rice Bowl

Discover the vibrant and nutritious Zesty Southwest Veggie Rice Bowl, a perfect choice for quick meals that satisfy. Loaded with brown rice or quinoa, black beans, fresh vegetables, and a zesty lime dressing, this dish is both delicious and adaptable to your preferences. Great for meal prep or a light dinner, this colorful bowl is rich in flavors and textures. Explore the health benefits of each ingredient and enjoy a delightful cooking experience that fits any diet!
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Ingredients
  

1 cup brown rice (or quinoa)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1 small red onion, finely chopped

1 cup fresh cilantro, chopped

Juice of 2 limes

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper, to taste

Olive oil (for drizzling)

Optional toppings: sour cream or Greek yogurt, hot sauce, cheese (like Cotija or feta)

Instructions
 

Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice (or quinoa), reduce heat to low, cover, and simmer for about 45 minutes (or 15 minutes for quinoa) until all water is absorbed. Remove from heat and let it stand for 5 minutes before fluffing with a fork.

    Prepare the Dressing: In a small bowl, combine lime juice, cumin, smoked paprika, chili powder, garlic powder, and a pinch of salt and pepper. Whisk well and set aside.

      Sauté the Veggies: In a skillet over medium heat, drizzle a little olive oil and sauté the red onion for about 2-3 minutes, until it becomes translucent. Add the diced red bell pepper and cook for another 3-4 minutes until slightly softened. Stir in the corn and cook for an additional 2 minutes. Remove from heat.

        Mix Everything Together: In a large bowl, combine the cooked rice, black beans, sautéed veggies, cherry tomatoes, and chopped cilantro. Pour the lime dressing over the mixture and toss gently until everything is well coated.

          Serve: Divide the mixture among serving bowls. Top with diced avocado and any optional toppings you desire, such as sour cream, hot sauce, or cheese. Drizzle a bit more lime juice if you like extra zesty flavor.

            Enjoy: This dish can be served warm or chilled. Leftovers keep well in the refrigerator for up to 3 days.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings