Garlic-Infused Rice with Corn and Black Bean Medley

1.Rinse the rice under cold water until the water runs clear to remove excess starch, then drain well.

2.In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

3.Add the rinsed rice to the saucepan and stir to coat the rice with the garlic and oil. Cook for another 2-3 minutes, stirring frequently, until the rice is slightly toasted.

4.Pour in the vegetable broth and add cumin, paprika, chili powder, salt, and pepper. Stir to combine and bring the mixture to a boil.

5.Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

6.While the rice is cooking, in a separate skillet over medium heat, combine the corn and black beans. Cook for about 5-7 minutes until heated through, stirring occasionally.

7.Once the rice is done, fluff it with a fork and gently fold in the corn and black bean mixture. Adjust seasoning with salt and pepper if needed.

8.Remove from heat and stir in the fresh cilantro before serving.