TOMATO RICE SKILLET

 TOMATO RICE SKILLET

Serves 4

Ingredients

• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 can (14–15 oz) no-salt-added diced tomatoes with their juices
• 1 cup corn kernels
• 2 cups cooked rice
• 2–4 tablespoons no-salt vegetable broth or water

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper

Finish

• 1 tablespoon fresh parsley, chopped
• 1–2 teaspoons lemon juice (optional)

Optional

• Add 1 cup cooked no-salt-added black beans

Instructions

1. Heat a large skillet over medium heat.
2. Add the onion, garlic, and 2 tablespoons of broth or water. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and lightly sweetened. Add more liquid if needed.
3. Stir in the diced tomatoes with their juices, garlic powder, onion powder, paprika, and black pepper. Cook for 5 minutes.
4. Add the corn and cook for 3–4 minutes.
5. Stir in the cooked rice. If the mixture seems dry, add 2–4 tablespoons of broth or water.
6. Reduce the heat to low, cover, and cook for 5–10 minutes, allowing the rice to absorb the flavors.
7. Remove from the heat and stir in the fresh parsley.
8. Add the lemon juice, if desired, and serve hot.

Check out our recipe vlog:

The Zesty Spoon - YouTube