Mexican Style Black Beans and Rice

There's nothing fancy about this meal. In fact it's just Rice-a-Roni doctored up "Brooke" style. But boy is it good! This is one of my quick meals that I normally have everything on hand for. My kids love it and it tastes great. I like to serve it with crushed tortilla chips and a little bit of sour cream on top if I have any. Mmmm...

Mexican Style Black Beans and Rice

2 boxes Rice-a-Roni, Mexican Style flavor
1 Tbsp. olive oil
4 cups water
1 (10 oz.) can Rotel, tomatoes and green chilies (I use Mild)
1 can black beans, rinsed and drained (I've used kidney beans, red beans, and pinto beans, too)
1 cup frozen corn
1 cup frozen chopped broccoli
crushed tortilla chips, optional
sour cream, optional

In a large skillet, combine rice-pasta mix with 1 Tbsp. olive oil and saute over medium heat until vermicelli is golden brown, stirring frequently. Slowly add 4 cups water and special seasoning packets. Stir in Rotel, black beans, and corn. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes or until rice is tender. Add broccoli about half way through so that it stays nice and bright green.  Serve with crushed tortilla chips and sour cream if desired.