15 ml olive oil 1 tbsp
250 ml whole kernel corn 1 cup
250 ml red pepper, chopped 1 cup
125 ml onion, chopped 1/2 cup
425 ml uncooked long grain rice 1 3/4 cup
1 L chicken broth 4 cup
5 ml ground dried sage 1 tsp
1 can cream of celery soup
parmesan cheese, grated
In large saucepan; heat oil over medium heat. Add corn, pepper and onion. Cook for 6 minutes or until vegetables begin to brown.
Add rice and cook for 30 seconds, stirring constantly. Stir in broth and sage. Heat to boil. Reduce heat to low. Cover saucepan and cook for 20 minutes or until rice is done and most of liquid is absorbed.
Stir in soup. Cook for 2 minutes until heated through, stirring occasionally. Sprinkle with cheese.
Serves 8