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Beans and Rice Skillet

Sauce:

1 c Water
1/2 c Thick and chunky salsa
2 (8 oz) cans no-salt-added Tomato sauce
1 1/2 c Uncooked instant white rice
1 c Frozen whole kernel corn
1 c Chopped red bell pepper
15 oz Can black beans, drained And rinsed


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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