Corn, Tomato and Pepper Rice

This dish is excellent served warm, but you may want to serve it chilled as a salad in the summertime as well. You can find canned jalapeños in your grocer’s Mexican food section.

     One 14-ounce can chicken broth plus 1/4 c water
     1 cup uncooked white rice
     One 15-ounce can corn, drained
     One 14.5-ounce can diced tomatoes, drained
     1/4 cup drained, chopped jalapeño peppers - use 1/2 cup if you like it hot (and, in fact, if
           you like mild chilies, use the 4-ounce can of plain diced chilies instead)

Bring chicken broth to boil, then add rice. Cook rice according to package directions.
If chilies aren’t chopped, chop them into small pieces (about 1/4” long, give or take).
When rice is done, add corn, tomatoes and chilies and stir well.

Serves 6