EASY SPANISH RICE
Submitted by:
| SERVING SIZE: |
| INGREDIENTS: |
| 1 small onion chopped ½ to 1 cup Thrive green peppers ½ - 1 cup water 1 Tbs oil (optional for browning onions and peppers) 10 oz. frozen or drained canned corn 1 cup salsa 1 cup chicken broth 1 ½ cup Minute® Rice ½ cup shredded cheese |
PREPARATION:
Cook peppers and onion with water in a skillet for 10 minutes or until peppers are soft. Add corn, salsa, and broth to skillet. Bring to a boil. Stir in rice and cover. Remove from heat and let stand 10 minutes. Add cheese. Fluff with fork and enjoy.
Thoughts from the cook: “Use Thrive green peppers in any recipe that calls for chopped peppers. It takes tons of time out of chopping fresh peppers and eliminates your half used pepper from going bad in your fridge!”