2 tsp. butter
1 small red bell pepper, finely chopped
3/4 cup skim milk
1 cup long grain white rice
1/4 tsp. ground black pepper
1 can (10 3/4 oz) condensed corn chowder
1/2 cup chopped green onions
In a large nonstick skillet over medium heat, melt butter. Add red pepper, saute stirring frequently about 4 minutes or until softened. Add milk, rice, black pepper, and 1 1/2 cups water. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 15 minutes. Stir in chowder; cover and cook 6 minutes longer or until rice has absorbed the liquid. Stir in green onions and serve.