PREPARATION
In 4-quart saucepot, heat 2 tablespoons oil over medium-high heat and cook onion, stirring frequently, 4 minutes or until onion is tender. Stir in peppers, garlic and corn and cook 2 minutes or until heated through. Remove onion mixture and set aside.
In same saucepot, melt remaining 2 tablespoons Spread and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water, Bouillon and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.
Tip: Also terrific with Knorr Chicken Flavor Bouillon. Simply substitue 1 Tbsp. Bouillon for the Bouillon Cube and enjoy!
