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Corn Rice Medley
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1 cup chicken broth
1/2 cup uncooked long grain rice
1/4 cup chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive oil
1/2 cup frozen corn, thawed
1 tablespoon grated Parmesan cheese
In a large saucepan, bring broth to a boil; add rice. Reduce heat;
cover and simmer for 1- minutes. Meanwhile, in a small skillet,
saute the red pepper and green onion in oil until tender. Stir into
rice. Add the corn. Cover and cook for 5 minutes or until rice is
tender. Sprinkle with Parmesan cheese.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |