If you have leftover rice (white or brown) this is a tasty way to finish it off. Any zucchini (or other summer squash) languishing in the fridge, left from last week or overflow from a backyard garden will be the perfect addition. The basic ingredients listed are a starting point, but you could easily add (or substitute) other vegetables you have on hand such as leafy greens, green beans, potatoes and other types of peppers.
- 3-4 cups cooked rice, or 1 ½ cups uncooked rice
- Olive oil
- 2 tsp cumin seeds
- ½ tsp paprika
- ½ tsp salt
- 1 large ear corn, kernels cut from the cob
- 1 small zucchini, sliced into half moons
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large tomato, finely chopped
- ½ bell pepper, finely chopped
- 1 small jalapeno pepper, finely chopped (optional)
- ½ cup canned black beans, rinsed and drained
- ½ cup cilantro leaves, finely chopped
- ½ lime
- Freshly ground pepper
- If using uncooked rice, cook according to directions. Remove from pan, cool and set aside.
- Heat one tablespoon of olive oil in a large sauté pan over medium heat. Add onion and cumin seeds. Saute until onions are translucent.
- Add garlic, corn, zucchini, jalapeno, bell pepper, tomato and paprika. Cook for about 3-5 minutes, stirring several times, until tomato is soft, and just a little liquid remains. Add black beans.
- Lower heat and add cooked rice. Stir to combine and cook until rice is warmed through (about 1 minute). Remove from heat. Add cilantro, a drizzle of olive oil, and lime juice, salt and freshly ground pepper to taste.