2 tbsp canola oil
1 cup white rice
1/2 cup onions — finely chopped
1 tsp garlic — minced
1/4 cup red bell pepper — diced
1/2 cup frozen whole kernel corn
1/4 cup tomato paste
2 tsp chili powder
1 tsp salt
2 cup chicken broth
Heat oil in saucepan over moderate heat until almost smoking. Add rice and saute until grains are golden brown, stirring constantly.
Stir in onion, garlic, corn and red bell pepper. Saute 1 minute.
Add tomato paste, chili powder, and salt. Saute another minute.
Pour rice mixture and chicken broth into rice cooker and season with salt and cook.
Serves 4
Menu Suggestions:
Sour Cream Chicken Enchiladas
Smoky Black Beans
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