Southwestern Rice

Source: tasteofhome.com

• 1 medium green pepper, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 cup uncooked long grain rice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 package (10 ounces) frozen corn, thawed

Directions:

In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 minutes. Stir in the broth, rice, cumin and turmeric; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add the beans, tomatoes and corn; heat through. Yield: 8 servings.