Frequent Simply Cookin’ contributor Maurice Paulk of Wood River shares this recipe for a one-skillet meal that can be on the table in 30 minutes or less.

Bean and Rice Skillet
Preparation and cooking time: 30 minutes

1 cup water
1/2 cup Pace Thick’n Chunky Picante Sauce
2  8-ounce cans tomato sauce
1 1/2 cups instant rice, uncooked
1 cup whole kernel corn, frozen
1 cup red bell pepper, chopped
1  15-ounce can black beans, rinsed and drained
1 pound ground beef, browned and drained (optional)

Combine water, picante sauce and tomato sauce 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.

Makes 6 servings.