| 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
<Rodeo46898@aol.com> on Jan 20, 1998
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