Vegetarian Taco Salad

2 Tbsp. cooking liquid (water, broth, etc.)
1 large onion, chopped
1 orange bell pepper, chopped
1 1/2 cups frozen corn kernels, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice
1 (15-oz.) can black, kidney or pinto beans, rinsed and drained
1 Tbsp. chili powder
1 1/2 tsp. dried oregano, divided
1/4 tsp. Simply Organic All-Purpose Seasoning
1/2 cup chopped fresh cilantro/parsley
1/3 cup prepared low sodium salsa
2 cups shredded iceberg or romaine lettuce
2 1/2 cups coarsely crumbled Baked Tortilla Chips (click here)
Lime wedges for garnish

Heat cooking liquid in a large skillet over medium heat. Add
onion, bell pepper and corn; cook, stirring, until the onion
begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it
to the pan along with rice, beans, chili powder, 1 tsp. oregano
and 1/4 tsp. all-purpose seasoning. Cook, stirring frequently,
until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with
cilantro/parsley, salsa and the remaining 1/2 tsp. oregano in a
medium bowl.

Toss lettuce in a large bowl with the bean mixture and half the
fresh salsa. Serve sprinkled with tortilla chips, if desired,
passing lime wedges and the remaining fresh salsa at the table.

Makes 6 servings, about 1 1/2 cups each.

Make Ahead Tip: Prepare bean mixture through Step 1,
cover and refrigerate for up to 3 days; reheat slightly before

Kitchen Tip: To cook rice, bring 1 cup water and 1/2 cup
long-grain brown rice to a boil in a small saucepan. Reduce heat
to low, cover, and simmer at the lowest bubble until the water
is absorbed and the rice is tender, about 40 minutes. Remove
from the heat and let stand, covered, for 10 minutes. Makes
1 1/2 cups.