3/4 c. wild rice
1 (10 oz.) pkg. frozen whole kernel corn
1 sweet red pepper, diced
2 canned chipotte chiles
2 tbsp. sauce (sauce from chiles)
1/4 c. cilantro leaves, chopped
1 tbsp. extra virgin olive oil

Add rice to 2 quarts boiling salted water. Return to boil then reduce heat simmer 50 minutes covered until tender. About 5 minutes before end of cooking time add corn and red pepper. Drain. Cool and serve.