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½ c. chopped onion
2 tbsp. oil
2 c. chicken broth
1 can (16 oz.) kidney beans, drained
1 c. salsa
1 c. uncooked rice
1 c. frozen corn
1 tsp. chili powder In a saucepan over medium heat, sauté onion in oil until tender. Add broth; bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes. Transfer into an oven-proof container.
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