In large ovenproof skillet, heat oil over medium-high heat; saute garlic and onion for 3 to 5 minutes or till softened. Stir in rice and cumin; cook, stiriing, for 1 minute. Add stock, salsa, beans, corn kernels, salt and pepper. Bake, covered in 350F oven for 45 minutes or till rice is tender (a little liquid will remain). Meanwhile, coarsely chop tomatoes, pour over rice. Cook for 10 minutes;pour over rice. Cook for 10 to 15 minutes or till tomatoes are heated through. (Ca be refrigerated, covered up to 5 days). SERVES: 4 SOURCE: Marion Kane (former food editor of Toronto Sun, present editor of Toronto Star), published in Canadian Living magazine
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (32%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 293.3mg||10 %|
|Potassium 149.7mg||4 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.6g|
|Protein 1.8g||3 %|
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Calories per serving: 76
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