• Place the brown rice in chicken broth and water, and cook for 20-25 minutes.
• Dice the shallot and finely chop the chili.
• Dice the zucchini and red bell pepper.
• Cut the corn kernels off the cob.
• Sauté the vegetables in olive oil for 5 minutes.
• Dice the tomato, removing the seeds.
• Add finely chopped garlic and tomatoes, and sauté for another 1-2 minutes.
• Combine everything in the pot with the rice, and let it cook together for the last 5 minutes of the rice's cooking time. Let the dish sit for 10 minutes before serving.

Variations

• Green Rice: Blend 100 g of drained spinach with a bit of broth, and add it to the rice.
• Red Rice: Add bell pepper and guajillo chili along with the tomatoes to give the rice a reddish color and extra flavor.
• Baked Pumpkin: Cut pumpkin into 3x3 cm cubes, toss them in olive oil, lemon juice, chili flakes, oregano, and salt, and bake at 200°C for 30 minutes.