Ingredients
3/4
cup water
1
can (14.5 oz) Mexican-style stewed tomatoes, undrained
1
can (15.5 oz) black beans, drained
1
cup uncooked instant brown rice
1
cup frozen whole kernel corn
1
medium jalapeño chile, seeded, finely chopped (1 tablespoon)
Preparation
In 8-inch nonstick skillet, mix all ingredients. Heat to boiling.
Reduce heat; cover and simmer 12 to 14 minutes or until almost all liquid is absorbed.
