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.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: Sides
Ingredients
Scale
- 1 Tablespoon oil
- 1 onion, chopped
- 1 poblano pepper, minced (or 1/2 green bell pepper)
- 2–3 garlic cloves, minced
- 1 small zucchini, thinly julienned
- 2 ears of corn (or use canned or frozen corn)
- 1 lime, zest and juice
- 1 1/2 cups long grain rice (I like basmati or jasmine)
- 2 1/4 cups boiling water
- 15 oz can of black beans
- 1–2 Tablespoons chopped cilantro
- 1 Tablespoon thinly sliced green onion
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.
- Mix everything together until the rice is completely coated in all the other ingredients, about 1 minute.
- Add the juice of half the lime. Pour in the boiling water, cover the skillet and immediately reduce the heat to a simmer. Cook for 10 minutes on low heat, turn off the heat.
- Let the rice stand, covered, for another 5 minutes, then fluff the rice with a fork and add the black beans and the fresh herbs, mixing gently to warm up the beans. Taste the rice and add the rest of the lime juice if needed.