2 C. Lundberg Countrywild Rice

4 C. organic vegetable broth

1 can southwestern corn with peppers

1 can black beans in chili sauce

1 can garbanzo beans

1/4 c .salsa

Combine rice and broth and bring to a boil.  Simmer for 45 to 50 minutes, covered.  Remove from heat and let stand 10 minutes.

Combine drained corn, drained black beans, drained garbanzo beans and salsa.  Heat through.  Serve over rice.

We had this with chicken that I baked.  Boneless chicken breast with Margaritaville Pineapple Lime Chili marinade mixed with balsamic glaze.  325 F while the rice cooks.