Quick and healthy Spanish rice!

Looking for an easy side dish?  Looking for something healthy?  Looking for something "authentic" Mexican but bastardized beyond belief?  Look no further!

(One caveat - this recipe may be a little "busy" for some, but I like a wide variety of flavors in my dishes, and seized this opportunity to clear out the pantry.  Omit ingredients as desired.  You should probably keep rice in the dish, though)

I'll try this with a new format, too - mostly illustrated.  This recipe made me six very hearty portions, so it could easily be served as 8 or 10 side dishes:

Heat & oil pan

 Add diced onion, salt & pepper

Make way for seeded & diced jalapenos!

 Now a diced green pepper

Festive spices - I added toasted cumin and garlic

 Frozen corn and rinsed canned black beans

 I use brown minute rice - this is approximately 3 cups of dry rice.  You can use regular rice, just be sure to pay attention to the instructions for cooking the rice!  Also, hold back on just a little bit of the chicken stock (recommended) or water for cooking the rice, because:

 You'll add salsa.  I started with 1/2 of a 16 oz jar, but I wound up having to use the whole thing.

Stir, cover and simmer until the rice is done and water is absorbed.  If you cook like I did here, you might want to check and make sure you have enough water, so you don't wind up with a pan full of scorched rice.  I decided I didn't have enough tomato-y goodness, so:

 I added a can of diced tomatoes in tomato sauce, stirred, and

 Viola!

Be sure to enjoy with

Grill-roasted veggies and. . .

 Chipotle & pineapple marinated chicken!

  

For those who need amounts of ingredients - this recipe included:

1 or 2 tablespoons of olive oil

1 onion

4 jalapenos 

1 green pepper

salt & pepper

maybe a teaspoon or two of cumin & granulated garlic

1 can black beans

1 cup frozen corn

3 cups minute rice

water according to rice instructions (minus a little bit)

1 - 16 oz jar of salsa

1 can of diced tomatoes