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Tex-Mex Rice with Corn

Yield Makes 9 (1/2 cup) servings

Ingredients

  • 1 small onion, chopped (about 1/2 cup)
  • 1/2 small green bell pepper, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 cup uncooked long-grain rice
  • 1 cup chunky salsa
  • 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

Nutrition Information

  • calories 135
  • caloriesfromfat 12 %
  • fat 1.8 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 3.6 g
  • carbohydrate 26 g
  • fiber 1.4 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 315 mg
  • calcium 22 mg

How to Make It

  1. 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.

  2. 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.