Sunday, September 7, 2014

Q.E.D.: One-Pot Mexican Veggie Rice

School has finally started again. I will miss my quiet summer days, but I am excited to be back in the swing of things.

Since school has started, we definitely need another Q.E.D. meal.

Notes: We like things spicy in this house, so I used spicy ketchup and hot sauce. If you're not a fan of spice, leave one of them out.

You could sprinkle some cheese on top of this if you like, but we skipped it.

Feel free to change up any of the ingredients! Use whatever veggies you like.

1 can black beans
1 can crushed tomatoes
2 tablespoons spicy ketchup (I used Heinz Tabasco)
10-12 dashes of hot sauce
1 large or 2 small zucchini
1 shallot
4-5 garlic cloves
1 cup of frozen corn
2 tablespoons cumin
2 tablespoons chili powder
2 cups minute rice
1/2 cup water
1 bunch fresh cilantro
Butter or olive oil for sauteeing


Mince the garlic and dice the shallot and zucchini. Add butter or oil to a large skillet with a lid. When the butter melts or the oil is hot, add shallot, garlic, and zucchini cook for about five minutes.

While that's cooking, rinse and drain the beans. Add beans and corn to the pan. Season with salt, pepper, cumin, and chili powder. Stir everything together. Add tomatoes, ketchup, water, and hot sauce.

Bring everything to a boil. Add the rice and stir. Cover and turn the heat back to medium-low. Simmer for 15 minutes. While the rice is cooking, chop the cilantro and stir it in when the time is up.

Serve and enjoy!