25 minutes

10 minutes

Four 1.5 cup servings or Six 1 cup servings or Twelve 1/2 cup servings

• 2 Qt saucepan with tight-fitting lid

• 1 c parboiled rice
• 1tsp cooking oil
• 25 cups salsa of your choice (or substitute 1 10-oz can of diced tomatoes with green chilis)
• ½-1 T Beggs Bold Blends Southwest Seasoning
• ½ c corn (drained if canned) or frozen
• ½ c canned (rinsed) or precooked black beans
• ½-1 whole diced bell pepper- any color or combination of colors
• 1 ½ c water

1. Dice bell pepper and set aside.
2. Put rice in saucepan and add 1 tsp of cooking oil
3. On high heat, fry the rice for 3 minutes, stirring regularly after the first minute.
4. Add salsa, water, and Beggs Bold Blends Southwest seasoning.
5. Put lid on saucepan
6. Bring to a boil and cook 5 minutes, then reduce heat to the lowest setting and simmer until rice is done (about 20 minutes).
7. (Stir only two times during the simmer process.

Top with cheese and additional salsa, if desired.