Corn Rice Medley Recipe
- 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 or vegetable oil
- 1/2 cup frozen corn, thawed
- 1 tablespoon grated Parmesan cheese
- In a 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.
