• 1 cup low-sodium vegetable broth (see notes)
• 1 package (1.25 ounce) taco seasoning or 1/4 teaspoon each of chili powder, garlic powder, ground cumin, and oregano
• 1 cup instant brown rice
• 1/3 cup salsa
• 1/2 cup corn, frozen or canned and drained
• 1/2 cup black beans drained and rinsed

1. Bring the vegetable broth and seasonings to boil in a medium saucepan (2 to 3 quarts).

2. Add the rice, salsa, corn and beans. Turn heat to low, cover saucepan, and let cook undisturbed for 10 minutes.

3. Gently stir before serving.

Refrigerate leftovers within 2 hours.