Spicy Spanish Rice, Beans and Corn Medley

SPICY SPANISH RICE, BEANS AND CORN MEDLEY
1 (10-oz.) pkg. yellow rice (cook according to directions on box)
1 (7.6-oz.) pkg. Old El Paso Cheesy Mexican Rice (cook according to directions on box)
1 (15.25-oz.) can white corn, drained
1 (15-oz.) can black beans, rinsed and drained
1 c. fresh pico de gallo
1-2 fresh jalapenos, seeded and minced
Paprika

1. Drain corn and beans and set aside.
2. Cook both packages of rice according to directions given.
3. Mix the cooked rice, beans, corn, pico and jalapenos.
4. Taste for seasoning.
5. Place in baking dish.
6. Sprinkle with paprika. Serve immediately while hot or cover with foil and warm in oven if used later.
   ****Leftovers are great to stuff peppers, mushrooms or make wraps. You can also add cooked meat, chicken or seafood to the mix.