Recipe - Southwestern Rice

1 One fourth cup Chicken broth
1 teaspoon Cumin
1 teaspoon Chili powder (up to 2)
One fourth teaspoon Hot pepper sauce, if desired
1 cup Uncooked instant brown rice
1 One half cup Frozen corn with red & green
bell peppers
1/3 cup Sliced green onions
1 tablespoon 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 One half 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 capco@norwich.net