Zucchini, Corn and Black Bean Rice
Zucchini, Corn and Black Bean Rice is a great lunch or a fabulous side dish. The fresh corn and zucchini are sweet and juicy and the poblano pepper brings a tiny bit of heat. Black beans give this rice dish some earthiness and make it more filling, while the herbs and lime bring so much freshness and bright notes.
Ingredients
Instructions
Before you start cooking the rest of the ingredients, put the water on to boil.
Heat the oil in a large, high sided skillet or a Dutch oven. Add the onion, poblano, and garlic. Season with salt and ground black pepper to taste.
Cook for about 3 minutes, then add the zucchini. (Instead of julienning the zucchini, you can finely chop it or grate it.) Season with salt again and cook for just 2 minutes or so before adding the corn, rice, lime zest and 1 teaspoon of salt.
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Reviews from the Original Source
I was wondering if you know or have any salsa recipe. If you cook beans what do you pair it up with? Do you know a recipe of beans sauce or something like that?
In addition, you should make a blogpost describing the importance of eggs or baking powder and its purpose. I am a beginner in cooking and in baking so I would like to learn some things. I like cooking and baking but I am not very experienced.
I remember learning in Middle and High School why eggs are essential in baking and soda etc…
Do you have a measuring conversion chart that you use? I would greatly appreciate if you share it with me.
Did you make this recipe?
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