2 tablespoons extra virgin olive oil
1 large carrot, diced into 1/8″ pieces
1 medium yellow onions, diced
1 stalk celery, diced
1 small zucchini, diced into 1/8″ cubes
1 cup frozen corn, thawed
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
pinch cayenne pepper (optional)
1, 15 ounce can black beans, drained and rinsed
1 cup long grain rice
2 cups low sodium vegetable stock
In a medium covered skillet, over medium heat, add olive oil, carrots, onions, and celery. Saute until onions are translucent. Stirring occasionally.
Add zucchini, corn, and spices and stir just until the veggies are coated.
Add the rice and beans and stir into the veggies. Pat this into an even layer and add stock on top to cover. Place the lid on the pan and turn heat down to medium low/low (depending on your stovetop) to simmer for 20 minutes.
When the rice has absorbed all the stock, fluff with a fork. Serve warm with optional toppings