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

1. 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.

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