Beans 'n Rice Skillet

Course : Beans
Serves: 6
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1 cup water
1/2 cup thick and chunky salsa
2 cans no-salt-added -- (8 oz) tomato sauce
1 1/2 cups uncooked instant white rice
1 cup frozen whole kernel corn
1 cup chopped red bell pepper
15 ounces black beans -- drained and rinsed

Preparation / Directions:

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.

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