2 tbsp. vegetable oil
1 sm. onion, chopped
1 c. rice
1 (10 3/4 oz.) can chicken broth
1 c. water
1 c. whole kernel yellow corn
1/4 tsp. pepper
1/2 c. thinly sliced green onion
1/2 c. red bell pepper strips (about 1 inch long)
1/2 c. grated Parmesan cheese

In a 2-quart saucepan, heat oil over medium heat. Add onion and rice; cook, stirring about 3 minutes. Stir in broth, water, corn and pepper. Bring to a boil. Reduce heat to low. Cover, and simmer 20 minutes. Stir in onions and red pepper. Remove from heat, cover and let stand until all liquid is absorbed, about 5 minutes. Stir in cheese. Makes 6 servings.

This is very colorful and draws compliments when served.