2 Tbsps. butter, divided

1 cup diced onion

1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained

1 can (14.5oz.) Del Monte® Diced Tomatoes [or Del Monte® Diced Tomatoes with Garlic & Onion], not drained

¾ cup uncooked instant brown rice

¾ cup water

2 tsps. smoked paprika

1 tsp. cumin

⅓ cup chopped fresh cilantro

½ tsp. salt, optional

2 Tbsp s. butter, divided 1 cup diced onion 1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained 1 can (14.5oz.) Del Monte® Diced Tomatoes [or Del Monte® Diced Tomatoes with Garlic & Onion], not drained 2 tsp s. smoked paprika 1 tsp cumin

Directions

1. Heat 1 Tbsp. butter in a large non-stick skillet over medium-high heat. Cook onion 7 minutes or until beginning to brown on edges, stirring occasionally.

2. Stir in corn, tomatoes, rice, water, paprika and cumin. Bring to a boil over medium-high heat, reduce heat to medium-low, cover and simmer 12 minutes or until liquid is absorbed and rice is done.

3. Remove from heat; stir in remaining 1 Tbsp. butter and cilantro. Season to taste with salt, if desired.