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Prep Time
10 mins
Total Time
30 mins


1 cup
long grain rice
250 mL
1/2 cup + 2 tbsp
Medium Chunky Salsa, divided
125 mL + 30 mL
1/2 cup
frozen peaches & cream corn
125 mL
3 tbsp
chopped cilantro, plus sprigs for garnish
45 mL
1 tbsp
olive oil
15 mL
1/4 tsp
each salt and pepper
1 mL


Step 1
Cook rice according to package directions. Halfway through cooking, stir in 1/2 cup (125 mL) salsa and corn. Cover and finish cooking.
Step 2
Remove from the heat and let stand, 5 min. Fluff with a fork and mix in remaining ingredients. Spoon onto 4 plates and garnish each with remaining 1 1/2 tsp (7 mL) salsa and additional cilantro.

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Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
4 g
Saturated Fat:
0.5 g
43 g
1 g
4 g
400 mg