Salt & Prepper

Preheat oven to 400°F. Cook rice according to package instructions and set aside. While rice is cooking, heat olive oil in a large pan over medium-high heat. Add onion, tomato, and poblano pepper and cook, stirring frequently, until vegetables are softened (5-7 minutes). Add black beans, corn, cooked rice, cilantro, and spices and cook, stirring occasionally, until black beans and corn are heated through (2-3 minutes). Season to taste. Place zucchini halves on a foil-lined baking sheet and fill with black bean mixture. Top filled zucchini with Monterey Jack cheese and bake until cheese is melted and zucchini is tender (about 15 minutes). Divide remaining rice mixture evenly among containers and top with zucchini boats.