Easy Mexican Rice skillet

I would love to post a picture too!!! But I have to figure it out!

Mexican Rice skillet

1 can Rotel or diced tomatoes with green chilies ((13 oz)

1 can black beans (15 oz) or 1.5 c. cooked black beans

1 can water

1 bag frozen corn (1 lb)

1 c. rice

1 c. water or chicken broth

1 t. California Chili powder

1/2 t. cumin

1/2 t. garlic powder

In pan bring everything except rice to boil. When it boils add rice. Turn down to low. Simmer covered tightly for 20 minutes or until rice is done. Do not uncover. Serve topped with cheese and sour cream if desired. You can also top it with some more salsa if you like it hotter!

This was really yummy and easy! You could add leftover meat to it as well, if you didn’t want it to be vegetarian. You could also roll it up in tortillas.