Title: Southwestern Rice
Categories: None
Yield: 6 Servings

1 1/4 c Chicken broth
1 ts Cumin
1 ts Chili powder (up to 2)
1/4 ts Hot pepper sauce, if desired
1 c Uncooked instant brown rice
1 1/2 c Frozen corn with red & green
-bell peppers
1/3 c Sliced green onions
1 tb Chopped fresh cilantro

Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook
"Cooking Healthy & Fast."

In medium saucepan, bring broth, cumin, chili powder and hot pepper sauce
to a boil; stir in rice. Reduce heat; cover and simmer 5 to 10 minutes or
until rice is tender and liquid is absorbed. Stir in corn with peppers,
onions and cilantro; cook until thoroughly heated.

NUTRITIONAL INFORMATION per 1/2 cup serving: 90 Calories; 1g Fat; 0mg
Cholesterol; 180mg Sodium; Dietary Exchanges: 1 starch

Posted to Recipe Page 27 October 96

Date: Sun, 27 Oct 1996 14:57:32 +0500

From: Gourmet Connection