| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Side, Dishes | 5 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 | lg | Garlic clove; minced |
| 1 | c | Long-grain white rice; Uncooked |
| 1 | cn | (14.5 oz) Reduced sodium chicken broth |
| 1/2 | c | Corn |
| 1/3 | c | Chopped green bell pepper |
| 3 | Italian plum tomatoes; Chopped | |
| 1/4 | c | Green onion; Sliced |
INSTRUCTIONS
1. Melt butter in medium saucepan over medium heat. Add garlic and stir 1 minute. Add rice; stir to coat with margarine. Add broth; bring to a boil. Reduce heat; cover and simmer 15 minutes. 2. Stir in corn, bell pepper and tomatoes. Cook an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in onions. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 567 by Rodeo46898 <[email protected]> on Jan 20, 1998
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