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Active time
1 hour
Total time
1 hour 15 minutes
6 servings
Serving Size
1/6 recipe

For Sauce:

½ onion, sliced

2 teaspoons olive oil

¼ teaspoon ground cumin

¼ teaspoon dried oregano

4 tablespoons tomato paste

4 cloves minced garlic

2 chipotle peppers, minced

1 jalapeño, halved and sliced

1 ½ cups water

Salt, to taste


For Rice:

2 teaspoons olive oil

½ onion, sliced

1 orange bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 zucchini, diced

Salt and pepper, to taste

1 ear white corn, removed from cob

1 cup black beans, rinsed

3 cups of cooked brown rice

1 cup grated cheddar cheese

1 lime, cut into wedges

Cilantro, chopped


For Sauce:

  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, cumin, and oregano, saute for another 30 seconds. Add tomato paste and cook for another minute. 
  3. Add garlic and chipotle peppers, and jalapeño, 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. 

For Rice:

  1. In the same skillet, heat 2 teaspoons of oil and saute onions over medium heat until softened, about 5 minutes. Season with salt and pepper. 
  2. Add bell peppers and zucchini, season with salt and pepper, continue to cook until all vegetables are tender. 
  3. Add the corn and the black beans and cook until warmed through. 
  4. Add rice and sauce to the skillet, mix until thoroughly combined. 
  5. 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. 
  6. Serve with cilantro and lime. 

Recipe and photo courtesy of Lundberg Family Farms.


Calories: 240
Total Fat: 10g
Saturated Fat: 4g
Sodium: 220mg
Carbohydrate: 30g
Total Sugar: 4g
Added Sugar 0g
Fiber: 6g
Protein: 10g

Yield: 6 servings

Serving Size: 1/6 recipe

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