SOUTHWESTERN BEAN PAELLA

2 tbsp oil
1 medium-size onion, chopped
1 medium-size green bell pepper, cut into 1-inch pieces
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 (14 1/2 oz) can vegetable broth
1 (10 oz) can diced tomatoes with green chiles
1/4 tsp turmeric
1/4 tsp red pepper
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can whole kernel corn, drained

In a large skillet, heat oil and cook onion, green pepper, and garlic till tender (4-5 minutes).

Add rice, vegetable broth, tomatoes, and spices. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes.

Stir in black beans and corn, cover, and cook an additional 5-10 minutes.

Adapted from Source: Leanne M. Reidy