Tex Mex Beans and Rice

INGREDIENTS

medium onions, diced small (I use my food chopper to cut the onions and carrots because it's super fast, and it keeps the onions from making me cry.)

medium carrots, finely diced

2 tbsp

olive oil

4 cloves

garlic, minced or diced small

1 tbsp

lemon juice

3/4 cup

corn kernels, drained

3 cups

cooked brown rice

1/2 cup

vegetable broth or water

1 1/2 tbsp

granulated onion

1 tbsp

dried basil

1 tbsp

dried oregano

1 tbsp

dried parsley

1 tbsp

paprika

1 tbsp

dried cumin

1/2 tsp

granulated garlic

2 tsp

salt

3 cups

(two 15-ounce cans) black beans or pinto beans, drained