Nutty Veggie Rice Bowl with Roasted Corn

1.Rinse the white rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3.Add the diced red bell pepper and mixed green vegetables to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still vibrant in color.

4.Stir in the roasted corn kernels and mixed nuts, cooking for an additional 2-3 minutes until everything is heated through.

5.Season the vegetable and nut mixture with salt, black pepper, smoked paprika, soy sauce, and lemon juice. Mix well to combine all the flavors.

6.To serve, place a generous scoop of the cooked rice in a bowl, top with the veggie and nut mixture, and garnish with fresh cilantro.