Confetti Vegetable Rice - cooking recipe

Ingredients

1 tsp. vegetable oil
1 c. diced yellow squash
1 c. fresh or frozen whole kernel corn
1 c. diced sweet red pepper
1/2 c. chopped green onions
1 (14 1/2 oz.) can Mexican-style tomato wedges, undrained
1 2/3 c. chicken broth
2 c. Minute rice, uncooked
1/2 c. minced fresh cilantro

Preparation

Heat oil in a medium saucepan over medium heat.
Add next 4 ingredients and saute 4 to 5 minutes or until tender.
Set aside. Drain tomatoes, reserving tomatoes and liquid separately.
Combine chicken broth and reserved liquid.
Add tomato wedges and broth mixture to saucepan.
Bring to a boil.
Stir in rice and cilantro. Cover; remove from heat and let stand 5 minutes or until liquid is absorbed.
Yields 6 servings.