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BEANS 'N RICE SKILLET

-----SAUCE----- 1 cup Water 1/2 cup Thick and chunky salsa 2 (8 oz) cans no-salt-added Tomato sauce 1 1/2 cups Uncooked instant white rice 1 cup Frozen whole kernel corn 1 cup Chopped red bell pepper 15 ounces Can black beans -- drained And rinsed

Combine sauce ingredients in large skillet; mix well. Bring to a boil. Stir in all remaining ingredients. Reduce heat to low; cover and simmer about 10 minutes or until rice is cooked and vegetables are tender.

Submitted By: Stephanie