Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned.Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.
1 tablespoon olive oil1 cup fresh or drained whole kernel corn1 large orange bell pepper or red bell pepper, chopped (about 1 cup)1 medium onion, chopped (about 1/2 cup)1.75 cups uncooked regular long grain white rice4 cups Swanson® Chicken Broth1 teaspoon ground sage1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)0.25 cup grated Parmesan cheese
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