How to make it

  • In 4-quart saucepot melt margarine over medium-high heat and cook onion stirring frequently for 4 minutes.
  • Stir in peppers, garlic and corn and cook 2 minutes.
  • Remove onion mixture and set aside.
  • In same saucepot melt remaining 2 tablespoons margarine and cook rice stirring occasionally.
  • Stir in water, bouillon and onion mixture then bring to a boil over high heat.
  • Reduce heat to low and simmer covered 20 minutes.
  • Let stand 5 minutes before serving.
  • Season with salt and pepper.

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