Images courtesy of Laura G. Diaz
In a blender, blend tomatoes and maple syrup until smooth. Set aside.
In large Dutch oven, heat drizzle of oil over medium heat. Add onion, garlic, salt, cumin, paprika, oregano, chili flakes and sauté for 3 minutes. Add the rice and mix well with the onion mixture. Add the liquid reserved in the small blender, water and lime juice and blend well. Bring to a boil, then stir again. Reduce heat to medium-low, cover and simmer 10 minutes. Add black beans and corn and stir well. Replace the lid and cook for a further 6-7 minutes, stirring occasionally. Remove from heat.
Add cheese to Dutch oven and stir gently.
Divide between plates, garnish with cilantro and serve.
Add a touch of creaminess by slipping a few slices of avocado into each bowl!
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