Easiest Spicy Beans and Rice
1 can beans (I like dark kidneys or black), drained and thoroughly rinsed
1 small can Mexicorn (corn with green and red bell chilies, black pepper and seasonings)
2 tablespoons pre-made salsa (whatever your heat tolerance is - I go with medium)
1 small can tomato sauce
1 cup uncooked rice, white or brown
2 cups vegetable broth (or chick'n "mock stock")
In a large pot, mix the first four ingredients till the beans get nice and tender - about 10 minutes.
In the mean time, in a medium pot cook the rice with the broth or "stock". When the rice is cooked, add it to the other ingredients and stir together.
I'm the only veg in my house, so I make up a batch of this and eat it all week as a lunch or light dinner, adding whatever other vegetables strike my fancy - like steamed carrots or diced fresh tomatoes.