Southwestern-style Rice

Most of the recipes for Mexican Rice or Santa Fé Rice boggle the mind with their list of ingredients and seemingly complicated set of directions.  I have simplified both.  Marvel at my shortcuts.

Ingredients

• 1 1/2 cups water or chicken stock
• 1 cup converted rice.
• 1/2 cup chunky salsa
• 1 Tbsp tomato paste
• 1 15-oz can of beans (rinsed and drained) You can use red beans, black beans or white beans.
• 1 can of sweet corn, drained (optional)

Combine rice, stock, tomato paste and salsa in 2-quart pot.  Bring to boil, turn down heat and simmer covered for 20 minutes.

Let sit 5 minutes then stir in beans.

For Mexican rice, leave out beans.

What can I say? I'm a lazy cook.