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Rachael Ray's 30-Minute Healthy Recipes

Rio Grande Rice Skillet


* 2 tablespoons butter
* 1 green bell pepper, chopped
* 1 medium onion, chopped

* 4 cups cooked rice
* 2 cans (8 oz each) tomato paste
* 1 can whole kernel corn, drained
* 1 cup salsa


1. Heat butter in large heavy skillet over medium-high heat.
2. Add bell pepper and onion to skillet and cook until onion is translucent.
3. Add remaining ingredients, stir, and cook until heated through, stirring occasionally, about 5 to 10 minutes.


Use your very best salsa for this dish because that's what really creates the flavor. Make it as hot and spicy as you like, or keep the spices on the mild side to please a more sensitive palate. Use a chunky salsa for more texture if you like.

I often use frozen corn instead of canned because that's just what I have on hand. If you do, don't worry about defrosting the corn first. Just shake about 1 1/2 cups into the mixture; it will cook up just fine. You can also add a handful of black beans if you like. This is a very versatile recipe.

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