Ingredients
1 cup chicken broth1/2 cup uncooked long grain rice1/4 cup chopped sweet red pepper1 green onion, chopped1 tablespoon olive oil1/2 cup frozen corn, thawed1 tablespoon grated Parmesan cheese
Preparation
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.
