1 (14-ounce) can low-sodium, fat-free chicken broth
1 cup frozen whole kernel corn
1 teaspoon chicken bouillon granules
1/4 teaspoon pepper
How to Make It
Sauté onion and bell pepper in hot oil in a medium-size heavy saucepan over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add rice and salsa; saute 2 to 3 minutes or until most of liquid is absorbed.
Add broth and remaining ingredients. Cover, reduce heat, and simmer 15 to 20 minutes or until liquid is absorbed. Stir once to combine ingredients. Cover, remove from heat, and let stand 10 minutes.