Make this recipe in the late summer, when the fresh organic sweet corn, peppers, and tomatoes are in season! Serve it with an Arugula Salad with a Lime Vinaigrette for a balanced, vegetarian family meal.
Ingredients
2 tablespoons
extra virgin olive oil
1 small
onions
diced
2 cloves
garlic
crushed
1 small
red bell peppers
diced
1
jalapeño peppers
finely diced
2
ears of corn
removed from cob
1 teaspoons
ground cumin
1 teaspoons
smoked paprika
1 pinches
chipotle chili powder
1¼ teaspoons
sea salt
1½ cups
white basmati rice
rinsed and drained
1 cans
pinto beans
rinsed and drained
3 cups
water
½ cups
sour cream
1 cups
grated
raw cheddar cheese
Optional Garnishes
1 cups
cherry tomatoes
½ cups
cilantro
chopped
2
jalapeño peppers
sliced
