Corn Zucchini Rice Skillet

Ingredients

• 1 Tablespoon olive oil - 1 (tablespoon)
• 1 Cup yellow onion, diced - 1 (cup), diced
• 2 Cup zucchini, diced - 2 (cups), diced
• 2 Teaspoon garlic, minced - 2 (teaspoons), minced
• 1 Cup long grain white rice, uncooked - 1 (cup), Use uncooked rice.
• 1.5 Cup frozen corn kernels - 1 1/2 (cups)
• 1 Can canned black beans, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 1 Can canned diced tomatoes, with juices - 1 (14.5-ounce can), Use tomatoes with their juices.
• 1.25 Cup low-sodium vegetable broth - 1 1/4 (cups)
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 0.75 Teaspoon fine salt - 3/4 (teaspoon)

Instructions

1. Heat the oil

   1. Heat olive oil in a large skillet over medium heat on the stovetop.

2. Soften the vegetables

   2. Add onion and zucchini; cook 4 minutes, stirring often, until the onion softens.

3. Toast the rice and seasonings

   3. Stir in garlic, cumin, salt, and rice; cook 1 minute.

4. Add liquids and beans

   4. Add frozen corn, black beans, diced tomatoes with juices, and vegetable broth; stir well and bring to a simmer.

5. Cook covered

   5. Cover, reduce heat to low, and cook 18 minutes, until the rice is tender and the liquid is mostly absorbed.

6. Let the skillet rest

   6. Remove from heat and let stand covered 3 minutes.

7. Fluff and serve

   7. Fluff the skillet mixture with a wooden spoon and serve warm.