1/2 cup brown rice, dry, quick cooking
1 cup water
1 tablespoon margarine
1 can (15 ounces) corn
1/4 cup onion, finely chopped
1/2 teaspoon salt
1 teaspoon paprika
Black pepper to taste
1. Combine 1/2 cup rice with 1 cup water in medium saucepan. Bring to a boil, stir once or twice with a fork, lower heat.
2. Cover tightly and simmer until liquid is absorbed and rice is tender. Fluff with fork and serve.
3. Meanwhile, melt margarine in a large skillet over medium heat. Stir in corn, onion, salt, pepper, and paprika. Cook for 4 to 6 minutes or until tender, stirring occasionally.
4. In a serving bowl, combine corn mixture with cooked rice. Serve and enjoy.Nutrition information: