For the rice:
1 bag of Cilantro Lime RightRice
1 ⅓ c. chicken broth
1 Tbsp. olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
½ tsp. ground cumin
⅛ tsp. ground turmeric
2 c. frozen corn (about 10 oz.), thawed
1 can (15 oz.) black beans, rinsed and drained
2 large fresh tomatoes diced
For the kebabs:
1 pound beef cubed
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. chili powder
¼ c. oil
1 zucchini cut into 8 slices
½ of bell pepper cut into 1” cubes
½ of red onion cut into 1” cubes
8 wooden skewers
Prepare the Cilantro Lime RightRice according to package directions replacing the water with the chicken broth. Fluff and set aside.
In a large nonstick skillet, heat oil over medium-high heat; sauté pepper and onion 3 minutes. Add garlic; cook and stir 1 minute. Add in spices, corn and beans. Stir and heat through for 5 minutes. Take off the heat and add in the rice and the tomatoes. Mix well and set aside.
In a large bowl mix together the beef and spices. Mix well. Add the oil. Skewer the zucchini then a cube of beef and alternate with 2 cubes of bell pepper, another cube of beef and finish with the onion. Repeat for the rest of the skewers.
Heat up the grill to medium high and cook each side of the skewer for 3 minutes.
To serve divide the rice into 4 bowls and top with 2 skewers each.