Add the rice, corn, black beans, and bell pepper to the pan. Stir the mixture well so the seasoning dissolves into the pan. Turn the burner to high and bring to a boil.

White rice, uncooked: Rinse it to get rid of the excess starches and add it right into the skillet, uncooked. Beef broth: It’ll get absorbed into the rice as it cooks, giving it tons of flavor.

Set aside. In a 12-inch nonstick skillet over medium, melt the butter. Add the corn and scallion whites, then cook, stirring often, until the corn begins to brown, about five minutes.