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Quick Southwestern Rice

  • Serves 4 to 6.


  • 1-1/4 cups chicken broth
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/8 teaspoon hot pepper sauce
  • 1 cup uncooked instant rice
  • 1-1/2 cups frozen corn with red and green peppers
  • 1/4 cup sliced green onions
  • 2 teaspoons chopped fresh cilantro
  • 1/4 cup sliced black olives, drained


In medium saucepan, bring chicken broth, cumin, chili powder, and hot pepper sauce to a boil. Stir in rice, reduce heat, cover, and simmer 5-10 minutes or until rice is tender and all liquid is absorbed. Stir in corn and peppers, onions, cilantro, and olives. Cook until heated through.

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