Jodie's Vegan One Pot Taco Pasta

1.5 cup Lentils, cooked
1.5 cup Brown Rice, medium grain
2 cup Tomato Sauce
2 cup Del Monte Diced Tomatoes, No Salt Added
2 cup kernels Yellow Sweet Corn, Frozen
12 tsp Lawry's Taco Seasoning
1 cup, chopped Onions, raw
1.5 tbsp Extra Virgin Olive Oil
16 oz Barilla Elbow Macaroni
2 cup (8 fl oz) Water, tap
3.5 cup Bush's Pinto Beans

Cook the rice and lentils separately in salted water (1/2 cup rice, 1/2 cup lentils, 2 cups water, 1 tsp salt). Saute chopped onion in olive oil, then add (a pound) of the rice/lentil mix to the onion pan, and add the taco seasoning (1 packet). Mix altogether, then add in the diced tomatoes, tomato sauce, and thawed frozen corn. Add in 2 cups water (1.5 cans), mix altogether, bring to a boil. Add 16 oz macaroni and 2 cans pinto beans, simmer about 15-25 minutes, until all water absorbed. That's it! Refrigerate what you're going to eat, freeze the rest.

Serving Size: Makes 7 1.5-cup servings, approx.