One Pot Mexican Rice Casserole

I often forget how amazing one pot rice dishes are.  I think I get a bit overwhelmed by the idea that I have to get my liquid to rice ratios right and not end up with mushy veggies. This was a delightful easy week night meal that I would easily add to my dinner menu rotation.  Try it for yourself!
Adapted from damndelicious.net

INGREDIENTS

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 zucchini, diced
1 kielbasa sausage
1 cup corn kernels, frozen, canned or roasted
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup white rice*
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS

Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini, kielbasa and corn until tender and heated through, about 2 minutes.
Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, garnished with cilantro, if desired.
NOTES

*Brown rice can be substituted but cooking time may have to be increased as needed.*

© Kim Bohme and A Bohme Cooked Meal