Ingredients

• 3

  cups
  Long Grain Brown Rice suggested substitutions
• 2

  tsp
  olive oil
• ¹⁄₂
  onion, sliced
• 1
  orange bell pepper, sliced into strips
• 1
  yellow bell pepper, sliced into strips
• 1
  zucchini, diced
• 1
  ear white corn, removed from cob
• 1

  cups
  black beans, rinsed
• Salt & Pepper, to taste
• 1

  cups
  grated cheddar cheese
• 1
  lime, cut into wedges
• Cilantro, chopped
• Sauce:
• ¹⁄₂
  onion sliced
• 2

  tsp
  olive oil
• ¹⁄₄

  tsp
  ground cumin
• ¹⁄₄

  tsp
  dried oregano
• 4

  tbsp
  tomato paste
• 4
  cloves minced garlic
• 2
  chipotle peppers, minced
• 1
  jalapeno, halved and sliced
• 1 ¹⁄₂

  cups
  water
• Salt, to taste

Instructions

1. Prepare sauce by heating a medium sized deep skillet over medium high heat, saute onion in olive oil until slightly charred on the edges.
2. Season onions with, salt, cumin and oregano, saute for another 30 seconds. Add tomato paste and cook for another minute.
3. Add garlic and jalapenos saute for about one minute (or until fragrant).
4. Add water, stir until combined and simmer for 5-10 minutes until slightly thickened.
5. Use an immersion blender or regular blender to blend until fairly smooth. Season with salt and transfer to a bowl
6. In the same skillet heat remaining 2 teaspoon of oil and saute onions over medium heat until softened about 5 minutes. Season with salt and pepper.
7. Add bell peppers and zucchini, season with salt and pepper, continue to cook until all vegetables are tender. Add the corn and the black beans and cook until warmed through. Add rice and sauce to the skillet, mix until thoroughly combined.
8. Spread mixture into an even layer in the skillet and top with grated cheese, cover pan and cook for another 5 minutes or until cheese is melted. Serve with cilantro and lime. Enjoy!