Santa Fe Veggie Recipe
*served with vegetarian white rice & black beans
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Ingredients
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Santa Fe Veggie
Vegetarian White Rice
Black Beans
Method
Santa Fe Veggie Preparation
- 1
Prepare the Vegetables
Wash and chop the zucchini, bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes if they are large.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped zucchini, bell pepper, corn, and red onion. Sauté for about 5-7 minutes, or until the vegetables are tender.
- 3
Season the Veggies
Add the cherry tomatoes, cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for an additional 2-3 minutes until the tomatoes are heated through. Remove from heat.
Vegetarian White Rice Preparation
- 4
Cook the Rice
In a medium saucepan, bring the vegetable broth to a boil. Add the jasmine rice, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is tender and the broth is absorbed.
- 5
Black Beans Preparation
- 6
Prepare the Beans
Open the can of black beans and rinse them under cold water. Drain well.
- 7
Heat the Beans
In a small saucepan, combine the rinsed black beans, minced garlic, cumin, salt, and black pepper. Heat over medium heat for about 5-7 minutes, stirring occasionally until the beans are warmed through.