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The One-Pot Mexi Cheese & Rice Bowl is not just a meal; it's a celebration of vibrant flavors and wholesome ingredients. This dish brings together the heartiness of rice, the creaminess of cheese, and a medley of colorful vegetables, making it a perfect choice for busy weeknights or casual gatherings.

One-Pot Mexi Cheese & Rice Bowl

Discover the warmth of home cooking with this One-Pot Mexi Cheese & Rice Bowl, the perfect easy weeknight dinner! Creamy cheese melds beautifully with seasoned rice and colorful veggies, creating a dish that's both comforting and satisfying. With just one pot to clean, it's ideal for busy nights and gatherings alike. Ready in 30 minutes, this flavorful bowl will quickly become a family favorite. Try it tonight or save this recipe for a cozy meal later!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup bell peppers, diced (any color)

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, rinsed and drained

1 cup long-grain rice (uncooked)

2 cups vegetable broth

1 can (14 oz) diced tomatoes (with juices)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 avocado, sliced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

    Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add the diced bell peppers and corn to the pot, cooking for 2-3 minutes until the peppers begin to soften.

        Stir in the black beans, uncooked rice, vegetable broth, diced tomatoes (with their juices), chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well.

          Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 18-20 minutes or until the rice is fully cooked and the liquid is absorbed.

            Remove the pot from heat and sprinkle the shredded cheddar cheese on top. Cover the pot again for 2-3 minutes to allow the cheese to melt.

              Once the cheese has melted, scoop the rice bowl into serving dishes. Top with sliced avocado and fresh cilantro.

                Serve with lime wedges on the side for a burst of fresh flavor.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings