Skillet Mexican Brown Rice Casserole


3 Tbsp. cooking liquid (water, broth, etc.)
1 small red onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and diced
1 1/2 cups frozen corn kernels
1 tsp. ground cumin
1 tsp. smoked paprika
Pinch of cinnamon
1/2 tsp. Simply Organic All-purpose Seasoning, or to taste
Pinch of cayenne, or to taste
1 Tbsp. tomato paste
1 bag Success Precooked Boil-in-Bag Whole Grain Brown Rice
1 (15-oz.) can no-salt-added fire-roasted diced tomatoes,
          drained well
2 (15-oz.) cans black beans, drained and rinsed
2 1/2 cups low sodium vegetable broth
Nutritional yeast seasoning, for garnish  (optional)
Chopped fresh cilantro/parsley, for garnish

Set a large skillet over medium heat. Add in cooking liquid.
When hot, add in the onion and cook for about 2 to 3 minutes,
until it starts to soften. Add in the bell pepper, jalapeno,
corn, cumin, paprika, cinnamon, all-purpose seasoning and
cayenne. Cook for about 5 minutes, until the veggies are all
tender. Add in the tomato paste and dry brown rice poured from
the bag. Cook for 1 to 2 minutes, stirring almost constantly.

Add in the drained tomatoes, black beans and veggie broth. Give
the mixture a good stir then bring to a boil. Turn down the
heat, cover and let simmer for about 10 to 15 minutes, until
almost all of the broth has been absorbed by the rice (and the
rice is tender).

Garnish with the nutritional yeast seasoning, if using, and
cilantro/parsley before serving.

Makes 4 to 6 servings.