Ingredients:
4 (3.5 oz) bags boil-in-the-bag rice
2 quarts water
14 oz crushed tomatoes or tomato sauce
2 cups frozen corn (Niblets)
1 (14 oz) can kidney beans, drained and rinsed
1/2 medium onion, finely chopped
1–2 cloves garlic, minced (or to taste)
1 tablespoon butter or margarine
Salt, pepper and other seasonings to taste (such as cumin, chili powder, or paprika)
Directions:
1. Prepare the rice according to the package directions for boil-in-the-bag rice. Once cooked, drain and set aside.
2. In a large skillet or saucepan over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 3–5 minutes.
3. Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to burn it.
4. Stir in the crushed tomatoes or tomato sauce, frozen corn, and drained kidney beans. Season with salt, pepper, and any additional spices you prefer (for a Mexican-style flavor, add cumin and chili powder; for a milder profile, stick to paprika and black pepper).
5. Bring the mixture to a gentle simmer and cook for 5–7 minutes to heat the corn and beans through and to allow flavors to meld.
6. Add the cooked rice to the pan and stir thoroughly to combine. Heat until the mixture returns to a light simmer and everything is warmed through, about 2–3 minutes. Taste and adjust seasoning as needed.
7. Serve warm. This dish can be enjoyed on its own as a hearty side or main, or topped with fresh herbs, shredded cheese, or a squeeze of lime if desired.
Servings: About 10
Preparation time: 5 minutes
Total time: 35 minutes