Tex-Mex Rice With Corn

• 1 small onion, chopped (about 1/2 cup)
• 1/2 small green bell pepper, chopped
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 cup uncooked long-grain rice
• 1 cup chunky salsa
• 1 (14-ounce) can low-sodium, fat-free chicken broth
• 1 cup frozen whole kernel corn
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon pepper

1. Saute onion and bell pepper in hot oil in a medium-size heavy saucepan over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add rice and salsa; saute 2 to 3 minutes or until most of liquid is absorbed.
2. Add broth and remaining ingredients. Cover, reduce heat, and simmer 15 to 20 minutes or until liquid is absorbed. Stir once to combine ingredients. Cover, remove from heat, and let stand 10 minutes.

onion, green bell pepper, olive oil, garlic, longgrain rice, chunky salsa, chicken broth, kernel corn, chicken bouillon granules, pepper

Taken from www.myrecipes.com/recipe/tex-mex-rice-with-corn-0 (may not work)