Bean and Corn Rice Skillet

Ingredients

• 1 Cup uncooked long grain white rice - 1 (cup)
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1 Cup frozen corn - 1 (cup)
• 1 Can tomato sauce - 1 (8-ounce can)
• 1 Cup carrots, finely diced - 1 (cup), finely diced
• 0.5 Cup yellow onion, finely diced - 1/2 (cup), finely diced
• 1.5 Cup low-sodium vegetable broth - 1 1/2 (cups)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 1 Teaspoon garlic powder - 1 (teaspoon)
• 1 Teaspoon dried Italian seasoning - 1 (teaspoon)
• 0.5 Teaspoon fine salt - 1/2 (teaspoon)

Instructions

1. Prep vegetables, beans, and pantry ingredients

   1. *Dice the carrots and onion*, *rinse and drain the black beans*, and measure the rice, corn, tomato sauce, broth, and seasonings.

2. Soften the vegetables

   2. Heat olive oil in the skillet over medium heat. Add carrots and onion, then cook for *3 minutes*, stirring often, until *slightly softened*.

3. Coat the rice with seasonings

   3. Stir in the rice, garlic powder, Italian seasoning, and salt. Cook for *1 minute*, stirring, until the rice is *lightly coated*.

4. Add liquids and corn

   4. Add vegetable broth, tomato sauce, and frozen corn. *Scrape the bottom of the skillet*, stir well, and bring to a *gentle simmer*.

5. Cook the rice covered

   5. Cover the skillet, reduce heat to low, and cook for *17 minutes* without lifting the lid, until the rice is *mostly tender*.

6. Heat the beans through

   6. Stir in the black beans, cover again, and cook for *3 minutes* until the beans are hot and the rice is *tender with liquid absorbed*.

7. Rest, fluff, and serve

   7. Turn off the heat and let the skillet stand covered for *4 minutes*, then *fluff gently* and serve warm.