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Southwestern Rice

1 tablespoon olive oil

1 medium green pepper, diced

1 medium onion, chopped



2 garlic cloves, minced

1 cup uncooked long grain rice



1/2 teaspoon ground cumin

1/8 teaspoon ground turmeric

1 can (14-1/2 ounces) reduced-sodium chicken broth

2 cups frozen corn (about 10 ounces), thawed

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chiles, undrained

In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes.

Add garlic; cook and stir 1 minute.

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.


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