Step 1

To begin cooking it, heat 1 tablespoon of canola oil in a medium saucepan over medium heat.

Step 2

Next, add 1 small green bell pepper diced, 1 onion chopped, garlic cloves minced and 1 medium carrot grated.

Step 3

Sauté and stir until they get tender but not browned.

Step 4

Add 1 can of sweet corn, drained

Step 5

Then 1 cup of chicken broth and 1 cup of tomato sauce are added and bring to a boil.

Step 6

Stir in 1 1/2 cups white the rice and cover.

Step 7

Cook for 3 to 4 minutes more.

Step 8

Remove from heat.

Step 9

Let rest for 5 minutes.

Step 10

Finally, add 1/4 cup shredded Cheddar cheese and stir with a fork.