Table of Contents
Discover a vibrant and healthy vegan dish perfect for any meal: Spanish rice with grilled corn and avocado salsa. This dish combines bold flavors and fresh ingredients to create a satisfying and colorful plate.
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 cup canned diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup grilled corn kernels
- 1 ripe avocado, diced
- 1 small red onion, finely chopped
- Juice of 1 lime
- Fresh cilantro for garnish
- Salt and pepper to taste
Preparation Steps
Start by cooking the rice. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, smoked paprika, cumin, salt, and pepper. Reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed.
While the rice cooks, prepare the grilled corn. If using fresh corn, grill the ears until charred slightly, then cut the kernels off the cob. For frozen corn, sauté in a hot skillet until lightly browned.
Make the avocado salsa by combining the diced avocado, red onion, lime juice, and chopped cilantro in a bowl. Mix gently and season with salt and pepper to taste.
Serving Suggestions
Once the rice is cooked, fluff it with a fork and transfer to serving plates. Top with grilled corn and spoon the avocado salsa over the dish. Garnish with additional cilantro if desired. This dish pairs well with a side of mixed greens or a light bean salad.
Health Benefits
This vegan Spanish rice offers a nutritious balance of complex carbohydrates, healthy fats, and fiber. The avocado provides monounsaturated fats, while the grilled corn adds fiber and essential nutrients. It’s a colorful, wholesome meal that supports a plant-based lifestyle.