Zucchini, Corn and Black Bean Rice
Zucchini, Corn and Black Bean Rice is a great lunch or a fabulous side dish, filled with fresh flavors and lots of vegetables.
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Cooking tools:
- Microplane
- Dutch oven
- Skillet
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
Ingredients
- 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
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