Step 1

Roast peppers on a griddle or in the air fryer at 400 for 10 minutes.

Step 2

Place roasted peppers in a plastic bag, seal them, and let them “sweat” for 15 minutes.

Step 3

Meanwhile, turn a large pot on medium heat and add oil. Once the oil is hot, add diced onion and cook for 3 minutes. Next, add garlic and cook for 1 minute.

Step 4

Pour in vegetable broth and salsa verde. Bring to a boil and immediately reduce to a simmer. Add uncooked rice and cover. Cook for about 10 minutes.

Step 5

While rice is cooking, dice peppers, and prep garnishing ingredients.

Step 6

Add beans, diced peppers, and corn kernels, and simmer for another 5-10 minutes.

Step 7

Serve in a bowl and top off with diced avocado, cilantro, and tortilla chips.