Black Bean Taco Rice Skillet

Ingredients

• 1 Can Canned black beans, drained and rinsed - 1 can (15 oz), drained and rinsed
• 1 Cup Instant brown rice - 1 cup (3.5 oz), Measured as 1 cup; source also lists 3.5 oz.
• 1 Cup Mild salsa - 1 cup (8 oz), Measured as 1 cup; source also lists 8 oz.
• 1 Cup Frozen corn kernels - 1 cup (5 oz), Measured as 1 cup; source also lists 5 oz.
• 1 Each Red bell pepper, diced - 1 medium (6 oz), 1 medium pepper; source also lists 6 oz.
• 0.5 Cup Yellow onion, diced - 1/2 cup (2.5 oz), Measured as 1/2 cup; source also lists 2.5 oz.
• 0.75 Cup Water - 3/4 cup (6 fl oz), Measured as 3/4 cup; source also lists 6 fl oz.
• 1 Tablespoon Olive oil - 1 tablespoon (15 ml), Measured as 1 tablespoon; source also lists 15 ml.
• 1 Teaspoon Garlic powder - 1 teaspoon (3 g), Measured as 1 teaspoon; source also lists 3 g.
• 1 Teaspoon Mild chili powder - 1 teaspoon (3 g), Measured as 1 teaspoon; source also lists 3 g.
• 1 Teaspoon Ground cumin - 1 teaspoon (2 g), Measured as 1 teaspoon; source also lists 2 g.
• 0.5 Teaspoon Salt - 1/2 teaspoon (3 g), Measured as 1/2 teaspoon; source also lists 3 g.

Instructions

1. Heat the oil

   1. Heat the olive oil in a large skillet over medium heat.

2. Soften the vegetables

   2. Add the onion and red bell pepper. Cook for 3 to 4 minutes, stirring often, until softened.

3. Toast the seasonings

   3. Stir in the garlic powder, mild chili powder, ground cumin, and salt. Cook for 30 seconds.

4. Add beans, corn, salsa, and water

   4. Add the black beans, frozen corn, mild salsa, and water. Stir well and bring to a gentle simmer.

5. Cook the rice

   5. Stir in the instant brown rice. Cover the skillet, reduce heat to low, and cook for 8 to 10 minutes, until the rice is tender and the liquid is absorbed.

6. Let stand

   6. Remove from heat and let stand, covered, for 3 minutes.

7. Fluff and serve

   7. Fluff with a spoon and serve warm. Keep any hot sauce separate at the table for those who want heat.