• 1 Tablespoon canola oil
• 7 ounces smoked polish turkey and beef kielbasa
• 1 medium onion, halved and sliced
• 1/2 cup sliced portobello mushrooms
• 2 garlic cloves, minced
• 1/2 cup reduced-sodium chicken broth
• 3/4 teaspoon garlic & herb seasoning, salt free
• 1 can (15 ounce) no-salt-added black beans, rinsed and drained
• 1 package (8.8 ounces) ready-to-serve brown rice
• 1 cup frozen corn
• 1/2 cup red bell pepper, chopped
• 4 teaspoons minced fresh cilantro

1. In a large skillet, heat oil over medium-high heat.
2. Add kielbasa, onion and mushrooms to the heated skillet. Cook and stir for 4-6 minutes or until vegetables are tender.
3. Add garlic and cook for 1 minute longer.
4. Add broth and seasoning blend to skillet. Stir to loosen browned bits from pan.
5. Bring to a boil. Cook 2-3 minutes or until liquid is almost evaporated.
6. Stir in remaining ingredients; heat through.
7. Serve and enjoy!