Ingredients
1 Tablspoon. oil or margarine
1 cup uncooked Riceland Extra Long Grain Rice
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1 can (14.5-ounce) chicken broth
1 can (8-ounce) tomato sauce
1 cup frozen whole kernel corn
1 teaspoon chili powder
1/4 teaspoons black pepper
1/4 teaspoons ground cumin
Preparation
1. In medium saucepan, heat oil. Add rice, onions and bell pepper.
2. Cook and stir over medium heat 5 minutes; add remaining ingredients. Bring to a rolling boil and reduce heat to simmer (low boil).
3. Cover with tight-fitting lid and simmer 20-25 minutes.
4. Remove from heat and let stand covered 10 minutes.
From our "Rice Sensations" cookbook