YELLOW RICE

SERVES 6

INGREDIENTS

1/4 cup olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 Tbsp. turmeric
1 tsp. ground cumin
2 cups rice
2 red bird eye or serrano chili, seeded and finely diced
4 ears of corn, cut into 1/2-inch slices
1 container (32 oz.) chicken broth
1 package Knorr® Leek recipe mix
2 yellow tomatoes, seeded and diced
1 mango, peeled and diced
1 yellow bell pepper, seeds and ribs removed, chopped
Salt and pepper

PREPARATION

Heat olive oil over medium-high heat in a large saucepan. Add onion, garlic, turmeric and cumin and saute until onion is translucent, about 2 minutes. Reduce heat to low, then add rice, chilies and 1 teaspoon salt and cook for another 2 minutes.

Add the corn, broth and Knorr® Leek recipe mix, and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until almost all the liquid is absorbed.

Gently fold in the tomatoes, mango and pepper and season with salt and pepper.