Beans with Corn and Zucchini

If you don’t have rice, start by preparing it. For this, add a tablespoon of olive oil in a pot, and once it is hot, add the sliced clove of garlic. When it begins to lightly brown, add the rice. Stir it for a couple of minutes before adding the hot water with a pinch of salt. Cook over high heat for 7 minutes and then turn down the heat to low and cook for 8 more minutes. If in this time, it absorbed all of the water and is still hard, add more water. Let it sit for a little bit.

Cut the onion and bell pepper into small dice. Add to a pan with hot olive oil and lightly fry both vegetables over medium heat for 5 minutes.

After this time add the diced tomato and cook for several minutes.

Add the zucchini and sauté with the rest of the vegetables for 5 more minutes.

Finish by adding the corn and the beans, half a cup of water, and some salt to everything (optional: add some spice). Reduce the intensity of the heat and cook for 5-7 more minutes, until the liquid has been absorbed but the vegetables stay saucy.

Serve on a plate, followed by the rice.