1 T. olive oil
\n1 1\/3 C. arborio rice
\n1\/4 C. dry white wine or vegetable broth
\n6 C. fat-free vegetable broth
\n1 (8 3\/4-ounce) can drained corn
\n1 (7-ounce) jar drained roasted red peppers, thinly sliced
\n1 (3.8-ounce) can drained sliced black olives
\n1 tsp. dried tarragon<\/p>\n
Heat oil in a large pot over medium-high. Stir in rice and cook 2 or 3 minutes or until golden; add wine (or 1\/4 C. broth). Add 1 C. broth, continuing to stir and cook 3 to 4 minutes or until almost completely absorbed. When broth is absorbed, add another C. and repeat procedure until all the broth has been used. Stir in corn, peppers and olives; mix well. Season with tarragon. Serve immediately.<\/p>\n
Yield: 4 servings
\nCalories: 433
\nFat: 7g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 1 1\/3 C. arborio rice 1\/4 C. dry white wine or vegetable broth 6 C. fat-free vegetable broth 1 (8 3\/4-ounce) can drained corn 1 (7-ounce) jar drained roasted red peppers, thinly sliced 1 (3.8-ounce) can drained sliced black olives 1 tsp. dried tarragon Heat oil in a large pot over medium-high. Stir in rice and cook 2 or 3 minutes or until golden; add wine (or 1\/4 C. broth). Add 1 C. broth, continuing to…<\/p>\n