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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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