Recipes:
## **Fiesta Rice Medley**
**Serves 6**
---
### **Ingredients**
* 1 tablespoon vegetable oil
* 1 small green bell pepper, chopped
* 1 small onion, chopped
* 1 (10-ounce) package frozen corn, thawed
* 1 cup salsa
* 1 cup chicken broth
* 1 1/2 cups instant rice
* 3 green bell peppers
* 3 red bell peppers
* 1/4 cup shredded Cheddar cheese
---
### **Make Ahead**
Prepare the rice through **step 3** up to **2 hours ahead**. Reheat and add the cheese before serving.
---
### **Variation**
For a spicier rice, add a dash of **hot sauce** when adding the salsa and broth, or use **extra-hot salsa**.
---
### **Directions**
1. Heat oil in a large pot over medium heat. Add chopped bell pepper and onion. Cook until tender but not browned, about **5 minutes**.
2. Add corn, salsa and chicken broth to pot. Bring to a boil over medium heat, about **2 minutes**. Remove from heat.
3. Stir rice into pot; cover. Let stand for **5 minutes**. Slice **1/2 inch** off tops of whole bell peppers. Remove cores and seeds. Slice a sliver from bottoms to make peppers stand.
4. Add Cheddar to pot. Fluff rice and cheese with a fork. Spoon into bell peppers.
---
### Make It Quicker
Make fried rice for a super-quick dinner: bring leftover rice to room temperature, then sauté with oil and add some minced ingredients such as green onions and cooked pork.
