Southwestern Rice

 By Nathan Thompson and Elisabeth Currit

Ingredients:

• 3/4 cup frozen corn
• 1 tablespoon olive oil
• 1 green bell pepper
• 1 red bell pepper
• 1/4 medium chopped onion
• 1 Tbsp minced garlic
• 1 jalapeño
• 1 cup rice
  
• 1/2 teaspoon chili powder
• 1 teaspoon taco seasoning
• pinch of salt
• 1 lime
• 14 oz vegetable broth
• 1 can of black beans, rinsed and drained
• 1 14.5 oz can of diced fire-roasted tomatoes
• 1 avocado
• cilantro leaves for garnish

Instructions:

1. Start heating the charcoals, we did 15-20 and put all on the bottom.
2. While the charcoals are heating up, prepare all of the veggies by dicing them all
3. Sauté the peppers, corn, and onions until they are starting to get soft, then add the jalapeño and garlic and continue to cook for a few more minutes. 
4. Add the vegetable broth, rice, and seasonings. Let cook until the rice is tender.
5. Add in the black beans and tomatoes and cook until heated through. 
6. Squeeze the lime into the rice and mix. Then top with cilantro and avocado and serve.