Ingredients:
- 3 (14 1/2 oz.) cans Vegetable Broth, divided
- 1 cup long grain rice
- 1 (15 oz.) can corn, drained
- 1 cup chopped onion
- 3/4 cup chopped red or green bell pepper
- 2 cups shredded sharp cheddar cheese*
- salt and pepper, to taste
Vegaterian Substatute:
* I use Veggie Shreds® cheddar cheese
Directions:
In 2-quart covered saucepan, over high heat, heat 2 cans broth to a boil. Stir in rice; cook according to package directions until rice is tender. In greased 2- quart oblong baking dish, combine cooked rice, corn, onion, red or green pepper, cheese, remaining 1 can of broth and salt and pepper to taste. Bake at 350 degrees F, uncovered, for 40 to 45 minutes or until hot. Serve warm.
Serving Size:
8 servings
Recipe from College Inn® vegtable broth
