Hearty Vegetable Rice Bowl

1Rinse the rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. This helps to remove excess starch and prevents the rice (1 cup) from becoming sticky.

2In a medium saucepan, combine the rinsed rice (1 cup) and 2 cups of water (2 cups). Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice (1 cup) is tender and the water (2 cups) is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3While the rice (1 cup) is cooking, heat the olive oil (2 tablespoons) in a large skillet over medium heat. Add the diced onion (1 medium) and sauté for about 3-4 minutes until it becomes translucent.

4Add the diced carrot (1 medium) to the skillet and continue to sauté for another 3-4 minutes until the carrot (1 medium) is slightly softened.

5Stir in the chopped tomato (1 large) and cooked beans, and season with cumin (1 teaspoon), paprika (1 teaspoon), salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the tomatoes are softened and the mixture is heated through.

6Once the rice (1 cup) is ready, fluff it with a fork and add it to the skillet with the vegetable mixture. Gently mix everything together until well combined and heated through.

7Serve the hearty vegetable rice (1 cup) bowl warm, garnished with fresh cilantro if desired.