One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole 1 tablespoon olive oil 2 cloves garlic, minced 1 onion, diced 1 red bell pepper, diced 1 zucchini, diced 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 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 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.