Mexican Rice

• 1 medium onion
• 1-2 green peppers
• 3 cloves garlic
• 1 can corn (14 -15 oz)
• 1 can beans (red or black - 14 - 15.5 oz can)
• 1 can diced tomatoes (14-15 oz can)
• 1 can low salt chicken broth (14-15 oz) low sodium can be used
• 1 cup water
• 1 cup rice
• 1 packet sazon goya (found in mexican section of most supermarkets)
• 1 bay leaf
• 1/2 tsp. cumin
• 1/2 tsp. chili powder (or add to taste)
• 1/2 tsp. oregeno
• 1 tbsp. olive oil
• salt and pepper to taste

1. 1. Drain and rinse beans.
2. 2. Sautee (Approximately 3-5 minutes on high.) onion and pepper in olive oil until soft in large pot.
3. 3. Add garlic and sautee for an addtional minute.
4. 2. Add all remaining ingredients of canned corn (with juices from can), rinsed beans, diced tomatoes (with juices from can), chicken broth, water, rice, sazon goyan packet, bayleaf, cumin, chili powder, oregano, and salt and pepper to taste to the previously sauteed onions and peppers in large pot.
5. 3. Simmer on medium high for approximately 20-25 minutes. Stir approximately every 5-7 minutes.
6. 4. Enjoy!

onion, green peppers, garlic, corn, beans, tomatoes, chicken broth, water, rice, sazon, bay leaf, cumin, chili powder, oregeno, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/mexican-rice-1229750 (may not work)