SOUTHWESTERN RICE

I created this colorful side dish after eating something similar at a restaurant. I think it complements any southwestern meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it an entree.

—Michelle Dennis, Clarks Hill, IN

Takes: 30 min. Makes: 8 servings

• 1 Tbsp. olive oil
• 1 medium green pepper, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup uncooked long grain rice
• ½ tsp. ground cumin
• ⅛ tsp. ground turmeric
• 1 can (14 ½ oz.) reduced-sodium chicken broth
• 2 cups frozen corn (about 10 oz.), thawed
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (10 oz.) diced tomatoes and green chiles, undrained

1. In a large nonstick skillet, heat oil over medium-high heat; saute the pepper and onion 3 minutes. Add garlic; cook and stir for 1 minute.

2. Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

¾ cup: 198 cal., 3g fat (1g sat. fat), 1mg chol., 339mg sod., 37g carb. (0 sugars, 5g fiber), 7g pro.