1/2 Cup Peas, frozen 1/2 Cup Corn Kernels, frozen 1/2 Cup Diced Tomato 1 Cup Black Beans, canned 1 Tbs. Cumin, ground 1 Tbs. Dark Chile Powder 1/4 tsp. Crushed Red Pepper 1/2 tsp. Salt
3 Tbs. Lime Juice 2 Green Onions 1/4 Cup Cilantro
Medium dice zucchini, pepper and carrot.
Slice onion thin.
Chop garlic.
Measure and defrost peas and corn.
Rinse and measure the beans.
Measure the spices.
Dice tomato.
Rinse and chop cilantro.
Squeeze lime juice.
Rinse and slice green onion.
One recipe of cooked jasmine rice yields 6 cups.
Place large pan on the stove over high heat.
Add oil, zucchini, pepper, carrot, onion and garlic.
Cook and stir ingredients for a couple of minutes.
Vegetables will soften and be about half cooked.
Add peas, corn, beans, tomatoes and spices.
Mix and stir ingredients together.
Cook ingredients for another minute or two.
Add rice to the pan.
Cook and stir for another minute or so, until all ingredients are hot.
Remove pan from the stove.
Add cilantro, green onion and lime juice.
Mix everything together and serve.
To Serve: Place a cup of rice into a bowl and top with a few tablespoons of guacamole.
This dish can be served hot, warm or cold.
You can always add a few ounces of lean protein such as some leftover, shredded Greek Chicken.
