Instructions: 
Chop both peppers to measure 1 cup each.
   
Chop the onion to measure 1 cup. Slice the garlic. Rinse and drain the beans. 
       
In a large deep heavy skillet, heat the olive oil over high heat until hot. Add the peppers, onion, garlic, and Cajun seasoning. Stir to coat with the oil and cook for 3 minutes, until softened slightly. 
     
Add the rice and stir to coat. Add the broth and bring to a boil, covered. Stir in the corn and beans and cover the pan. Remove the pan from the heat and let stand for 5 minutes. 

Season with salt and pepper and hot pepper sauce, if desired. 

Nutrition Facts:
Amount Per  Serving: Calories 350
Fat 6 g, Cholesterol 0 mg,
Sodium 420 mg,