Mexican Rice Bowl

Instructions

1. Prepare the rice base
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed rice and toast for 2-3 minutes until slightly golden, stirring frequently to prevent burning.
2. Sauté the aromatics
   Add the remaining olive oil to the skillet. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add vegetables and spices
   Stir in the diced bell pepper, tomato paste, cumin, chili powder, and oregano. Cook for 2 minutes, allowing the spices to bloom and the vegetables to slightly soften.
4. Cook the rice
   Pour in the vegetable or chicken broth and bring to a boil. Lower the heat to a simmer, cover the skillet, and cook for 15-18 minutes or until the rice is tender and the liquid is absorbed.
5. Incorporate beans and corn
   Gently fold in the black beans and corn kernels. Cover and let steam for 5 minutes on low heat to warm through without stirring too much to keep the rice fluffy.
6. Rest and fluff
   Remove from heat and let the rice bowl mixture rest, covered, for 5 minutes. Then fluff with a fork to separate the grains and evenly distribute the ingredients.
7. Serve and garnish
   Divide the rice mixture among four bowls. Top each bowl with sliced avocado, fresh chopped cilantro, and serve with lime wedges for squeezing over the top just before eating.